Skip to main content
Dessert

Oswego Cold Pudding with Fruits

A cold pudding made from Oswego corn, milk, sugar, and optional white noyau or maraschino, served with fruit sauces.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Corn and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Oswego Cold Pudding with Fruits

Ingredients

Directions

Make the pudding

  1. Dissolve the corn in a small amount of milk.

  2. Heat the remaining milk in a saucepan.

  3. Add sugar to the heated milk.

  4. When the milk is nearly boiling, stir in the dissolved corn.

  5. Boil for 4 minutes, stirring briskly.

  6. Add white noyau or maraschino to taste.

  7. Pour the mixture into an earthenware mold.

  8. Let the mixture cool.

Serve

  1. Turn the pudding out onto a dish.

  2. Serve with cold fruit sauces.

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. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  2. Sugar + saucetop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  4. Corn + sugartop 21% of all pairs
    Smell alikelow
    Cooked together7,168 recipes

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

  5. Corn + saucetop 26% of all pairs
    Smell alikelow
    Cooked together1,019 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Oswego prepared corn
Thickens the milk as it cooks, giving the pudding its body and set.
Milk
Forms the liquid base that the corn thickens into a creamy pudding.
Sugar
Sweetens the pudding and balances the flavour of the milk and corn.

The step that matters

Boil for 4 minutes, stirring briskly. Corn starch thickens only when it reaches a boil, and constant stirring prevents lumps and scorching on the bottom of the pan. Stopping early leaves the pudding thin and unset.

“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.

You might also like

Corn CakeCorn Cake90 recipesCorn Starch CakeCorn Starch Cake89 recipesCorn CakesCorn Cakes22 recipesGreen Corn PuddingGreen Corn Pudding14 recipes