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Dessert

Oswego Ice Pudding

A chilled dessert made from Oswego corn, milk, eggs, sugar, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Oswego Ice Pudding

Ingredients

Directions

Prepare

  1. Mix the Oswego prepared corn with a little milk and flavor with essence.

  2. Beat the eggs in a bowl.

Make the custard

  1. Heat the remaining milk to nearly boiling and sweeten to taste.

  2. Add the corn mixture and beaten eggs to the hot milk, stirring briskly.

  3. Boil for 2 minutes, then pour into a dish to cool.

Freeze

  1. Once cooled, add the double cream and freeze.

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

    Shared aroma: hexanal (green, grassy).

  3. Corn + lemontop 13% of all pairs
    Smell alikemoderate
    Cooked together1,927 recipes

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

  4. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Thicken the custard as they set on heating, giving the pudding body.
Milk
Forms the liquid base of the custard and gives the pudding its creamy body.
Double cream
Adds richness and fat, producing a smoother texture in the frozen pudding.
Oswego prepared corn
Contributes corn flavour and starch that helps thicken the custard.

The step that matters

Adding the corn and eggs to the hot milk. Stir briskly as the mixture goes in so the egg proteins disperse evenly rather than clumping into scrambled bits in the hot milk.

Swap the lemon

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

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits better
  4. Lemonthe original

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