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Iced Pudding, a LA Prince Albert

A chilled apricot ice pudding with iced rice custard, served with wafer gaufres and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Apricot and rice work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 353 recipes. Both carry gamma-undecalactone, which smells peach, sweet. The science ↓

Iced Pudding, a LA Prince Albert

Ingredients

Directions

Make the apricot ice

  1. Slice the apricots and boil them with sugar and water until dissolved.

  2. Pass the mixture through a sieve; if too thick, add thin syrup.

  3. Freeze the apricot mixture in the usual manner.

Assemble and serve

  1. Line a pudding mold with ½ inch of apricot ice.

  2. Fill the center with iced rice custard.

  3. Cover with the mold lid and immerse in rough ice until serving.

  4. Garnish with wafer gaufres filled with whipped cream and serve immediately.

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. Apricot + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together353 recipes

    Shared aroma: gamma-undecalactone (peach, sweet).

  2. Apricot + sugartop 18% of all pairs
    Smell alikelow
    Cooked together3,630 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sugar + ricetop 26% of all pairs
    Smell alikelow
    Cooked together8,744 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Apricots
Provide the main fruit flavour and colour, and body once pureed into the ice.
Sugar
Sweetens the ice and lowers its freezing point so it stays scoopable.
Rice custard ice
Forms the creamy centre of the pudding, giving a softer texture than the fruit ice.

The step that matters

Passing the apricot mixture through a sieve. Sieving removes skins and fibres so the frozen ice is smooth rather than grainy. Adding thin syrup when the mixture is too thick keeps the sugar balance right so it freezes softly instead of hard.

Swap the apricot

How well each one fits the dish's main ingredients (sugar, rice):

  1. Vanillafits better
  2. Coconutfits better
  3. Raisinfits better
  4. Apricotthe original

Fit is the average pairing score against sugar, rice. Candidates are from the same food group and used in at least 100 recipes.

“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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