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Maraschino Pudding

A custard pudding flavored with maraschino, set with gelatin, served chilled with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Gelatin and cream match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Maraschino Pudding

Ingredients

Directions

Make the custard

  1. Whisk eggs, sugar, milk, and corn starch in a saucepan over medium heat until thickened.

  2. Dissolve gelatin in water, then add to custard with maraschino flavoring.

Set and serve

  1. Wet a mold with maraschino and place a few cherries in the bottom.

  2. Pour custard into mold and refrigerate until hardened.

  3. Turn out pudding and serve with whipped cream.

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. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Sugar + gelatintop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  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 and give it a rich, firm body.
Corn starch
Thickens the milk mixture so the custard holds its shape when chilled.
Gelatin
Sets the custard so the pudding holds its shape when turned out of the mold.
Milk
Forms the creamy base of the custard and adds richness and softness.
Sugar
Sweetens the custard and balances the maraschino flavor.

The step that matters

Thickening the custard over heat. Eggs and corn starch must be heated only until thickened. Overheating can curdle the eggs or leave the custard grainy, while underheating leaves it too thin to set firmly once chilled.

“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.

More maraschino pudding recipes

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