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Dessert

Pine Apple Ice Pqdding

A chilled dessert made from boiled pineapple, sugar, cream, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 Ice Pqdding

Ingredients

Directions

Prepare the pineapple

  1. Cut off the outside of the pineapples and slice them into dice.

  2. Boil the diced pineapple in a syrup made from the sugar for a few minutes.

Make the custard

  1. In a stewpan, combine the boiled pineapple and syrup with the cream and egg yolks.

  2. Heat the mixture over the fire to thicken, reserving some diced pineapple to mix in later.

  3. Rub the mixture through a fine sieve and finish 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 mixture as they heat, giving the pudding a rich, set custard body.
Cream
Adds fat and richness, giving the pudding a smooth, creamy texture.
Pineapple
Provides the main fruit flavour and acidity that defines the dish.
Sugar
Sweetens the dish and forms the syrup that the pineapple is boiled in.

The step that matters

Heat the mixture to thicken. Egg yolks set when heated, but if the mixture gets too hot or is heated too long it can curdle or turn grainy. Heating gently and stirring keeps the custard smooth and thick.

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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