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Dessert

Frozen Pudding

A chilled dessert made from whipped cream, macaroons, and flavored layers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chocolate and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Frozen Pudding

Ingredients

Directions

Prepare the cream

  1. Whip the cream until stiff and divide it into three parts.

  2. Leave one part white.

  3. Color one part pink with the food coloring.

  4. Mix chocolate into the last part.

  5. Sweeten each part to taste.

  6. Add vanilla extract.

Layer and freeze

  1. Wet a 5-pound lard pail in cold water.

  2. Layer the white cream in the bottom.

  3. Place a layer of macaroons.

  4. Layer the chocolate cream.

  5. Place another layer of macaroons.

  6. Layer the pink cream.

  7. Pack the mixture in an ice cream freezer.

  8. Let it stand for 5 hours.

Unmold and serve

  1. Place the pail in warm water for a moment to remove the pudding.

  2. Serve with sponge cake.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Heavy cream
Whipped into stiff foam that forms the light, creamy body of the pudding.
Stale macaroons
Dry, crisp layers that soak up moisture from the cream and soften into a cake-like texture.
Chocolate
Adds flavor and color to the middle cream layer.

The step that matters

Whipping the cream until stiff. Cream must be whipped enough to trap air in its fat and protein network; under-whipped cream stays runny and will not hold its layers when frozen.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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