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Dessert

Marshmallow Pudding

A gelatin-based dessert made with egg whites, sugar, vanilla, and boiling water, chilled and cut into marshmallow-sized pieces.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Marshmallow Pudding

Why it works: Vanilla and sugar are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Marshmallow Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the mixture

  1. Dissolve the gelatin in boiling water.

  2. Set the bowl in a pan of ice water.

  3. Add sugar.

  4. Stir constantly until the mixture cools.

  5. Add the egg whites and vanilla.

  6. Beat with a Dover egg beater until thickened, about 20 minutes.

Set and serve

  1. Turn the mixture into a deep cake pan that has been dipped in ice water.

  2. Chill until set.

  3. Remove from the pan.

  4. Cut into pieces the size and shape of marshmallows.

  5. Serve on a glass dish with sugar and cream or hot chocolate sauce.

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.

Photo for illustrative purposes only · Contact us to use it

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. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  2. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  3. Egg + vanillatop 23% of all pairs
    Smell alikelow
    Cooked together27,347 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Vanilla and sugar 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

Gelatine
Sets the liquid mixture into a light, elastic structure as it chills.
Egg whites
Whipped into foam that gives the pudding its light, airy texture.
Sugar
Sweetens the pudding and helps stabilise the whipped foam.

The step that matters

Stir constantly until the mixture cools. The gelatine begins to set as it cools, so stirring keeps it smooth and evenly chilled. Stirring also prevents lumps and uneven setting, which would ruin the 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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