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Dessert

Strawberry Ice Pudding

A chilled strawberry dessert made with sugar, isinglass, and water, set in a mold and decorated with blanched almonds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and almond are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 15,679 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Strawberry Ice Pudding

Ingredients

Directions

Prepare the puree

  1. Pick the strawberries.

  2. Place them in a basin with the pounded loaf sugar and let them sit for a few minutes.

  3. Pass the mixture through a fine sieve.

  4. Melt the isinglass in the water over low heat, then strain it into the strawberry puree and mix well with a wooden spoon.

Mold and chill

  1. Prepare a plain mold and decorate it with blanched almonds.

  2. Fill the mold with the puree.

  3. Place the mold on ice, cover the top with a lid, and put the mold back on ice.

  4. Let it chill for two hours before serving.

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. Sugar + almondtop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Strawberries
Provide the main flavour, colour and fruit pulp for the pudding.
Loaf sugar
Sweetens the puree and adds body to the strawberry mixture.
Isinglass
Sets the puree as it cools, giving the pudding its firm, molded shape.

The step that matters

Straining the isinglass into the puree. Isinglass is a gelatin-like setting agent. If it is not fully melted and well mixed through the puree, it can set in lumps or unevenly, leaving a grainy or patchy texture.

“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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