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Dessert

Pine Apple Pudding

A dessert made from sliced pineapples simmered with sugar, boiled cream, and egg yolks, then chilled and frozen.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Pine Apple Pudding

Ingredients

Directions

Prepare the pineapple

  1. Peel and slice the pineapples.

  2. Simmer the slices in 6 ounces of sugar for 10 minutes.

  3. Combine the pineapple peel with 1 pint of boiled cream and cover it.

  4. Once cold, strain the mixture through a sieve.

Make the custard and freeze

  1. Mix in 6 ounces of sugar and the yolks of 12 eggs.

  2. Simmer the mixture on low heat for 4 minutes.

  3. Once cold, freeze the mixture as usual.

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 + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

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

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  4. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Pineapple + creamtop 25% of all pairs
    Smell alikelow
    Cooked together1,574 recipes

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

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

Egg yolks
Thicken the cream into a smooth custard as they set during gentle simmering.
Sugar
Adds sweetness and softens the texture of the frozen pudding.
Boiled cream
Provides richness and fat, giving the pudding a creamy mouthfeel.
Pineapples
Supply the main fruit flavour and aroma of the pudding.

The step that matters

Simmer the custard on low heat. Egg yolks thicken by gentle heat, but they can curdle and turn grainy if overheated. Keeping the heat low and the simmer brief helps the custard stay smooth.

Swap the pineapple

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

  1. Vanillafits better
  2. Raisinfits better
  3. Strawberryfits better
  4. Pineapplethe original

Fit is the average pairing score against sugar, cream, egg. 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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