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Dessert

Frozen Pudding

A chilled dessert made with whipped cream, sugar, eggs, and chopped walnuts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and sugar 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 ↓

Frozen Pudding

Ingredients

Directions

Prepare the base

  1. Partly beat the whipped cream.

  2. Beat the egg yolks with the sugar until combined.

  3. Add the yolk mixture to the cream and mix well.

Finish and freeze

  1. Gently fold in the beaten egg whites until combined.

  2. Stir in the chopped walnut meat.

  3. Pack the mixture in ice to 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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Walnut + meattop 13% of all pairs
    Smell alikemoderate
    Cooked together1,035 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

  4. Cream + walnuttop 21% of all pairs
    Smell alikelow
    Cooked together1,982 recipes

    Shared aroma: octanal (fat, soap).

  5. Egg + meattop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Whipped cream
Adds air and richness, giving the pudding a light, creamy body.
Eggs
Yolks enrich and bind the mixture, while beaten whites add lightness and structure.
Sugar
Sweetens the pudding and softens its texture as it freezes.
Walnut meat
Contributes chopped texture and a nutty flavour throughout the pudding.

The step that matters

Gently fold in the beaten egg whites. The whites trap air that makes the pudding light. Stirring vigorously deflates those bubbles, leaving a denser, heavier frozen result, so combine them gently until just incorporated.

Swap the walnut

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

  1. Almondfits about as well
  2. Pecansfits about as well
  3. Walnutthe original
  4. Filbertfits about as well

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