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Iced Pudding, a LA Prince Albert

A chilled dessert made from rice custard ice and apricots, served with whipped cream wafers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and apricot 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

Prepare the ices

  1. Prepare rice custard ice as directed for pudding à la Cintra.

  2. Slice the apricots.

  3. Boil the sliced apricots with sugar and water until dissolved.

  4. Pass the mixture through a sieve.

  5. If the mixture is too thick, add thin syrup.

  6. Freeze the apricot mixture in the usual manner.

Assemble and serve

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

  2. Fill the center of the mold with the iced rice custard.

  3. Cover the mold with its lid.

  4. Immerse the mold in rough ice until ready to serve.

  5. Place the pudding on a dish.

  6. Garnish with wafers filled with whipped cream.

  7. 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. Rice + apricottop 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. Rice + sugartop 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 flavor and, once cooked and strained, the smooth body of the apricot ice.
Sugar
Sweetens the apricot mixture and lowers its freezing point, keeping the ice soft and scoopable.
Rice custard ice
Forms the creamy centre of the pudding, contrasting with the fruit ice around it.

The step that matters

Passing the apricot mixture through a sieve. Straining removes fibres and skins so the frozen ice is smooth rather than grainy. Thinning with syrup if it is too thick keeps the mixture pourable and freezing evenly.

Swap the apricot

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

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

Fit is the average pairing score against rice, sugar. 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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