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Dessert

Snow Pudding

A chilled gelatin dessert flavored with lemon, orange, and wine, folded with beaten egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and orange match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Snow Pudding

Ingredients

Directions

Make the jelly

  1. Soak the gelatine in cold water with the orange peel for 1 hour.

  2. Add boiling water and granulated sugar, stirring until dissolved.

  3. Add lemon juice, orange juice, and wine, then strain into a large bowl.

Whip and set

  1. When it begins to thicken at the edges, beat until it forms a stiff sponge.

  2. Beat the egg whites with powdered sugar until light, then fold into the jelly.

  3. Pour the mixture into a melon mold.

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. Lemon + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Wine + lemontop 13% of all pairs
    Smell alikelow
    Cooked together6,157 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Wine + orangetop 14% of all pairs
    Smell alikemoderate
    Cooked together2,046 recipes

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

  4. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  5. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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 into a firm, sliceable structure as it cools.
Whites of 3 eggs
Whipped into foam to give the pudding a light, airy texture.
Granulated sugar
Sweetens the jelly and helps give it a clean, smooth flavour.
Lemon juice
Adds acidity that brightens the flavour and balances the sweetness.

The step that matters

Beat the jelly until it forms a stiff sponge. Beating must start only once the jelly thickens at the edges; if it is too liquid, it will not aerate and hold foam, and if it has set too firmly it will not blend smoothly with the whites.

“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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