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Dessert

Cold Pudding

A chilled gelatin dessert made with egg yolks, sweet cream, raisins, candied peel, and gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and gelatin 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 ↓

Cold Pudding

Ingredients

Directions

Make the custard

  1. Beat the egg yolks with sweet cream and sugar.

  2. Place the mixture in a pan of hot water and stir until it boils.

  3. Dissolve the gelatin and add it to the mixture along with the cooked raisins and chopped candied peel.

  4. Stir until thick and creamy, then let cool.

Set and serve

  1. Fold in the beaten sweet cream and sweeten to taste.

  2. Pour into molds and set on ice.

  3. Serve with a fruit sauce.

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 + gelatintop 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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Raisin + orangetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,684 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Egg yolks
Thicken and enrich the custard, giving it a smooth, creamy body.
Gelatin
Sets the pudding so it holds its shape when turned out of molds.
Sweet cream
Adds richness and moisture, giving a soft, tender texture.
Sweet cream, beaten stiff
Adds airiness and lightness when folded into the set base.
Seedless raisins
Add chewy texture and natural sweetness throughout the pudding.

The step that matters

Stir until thick and creamy, then let cool. Egg yolks thicken as they warm but can scramble if overheated, leaving lumps. Gentle, steady stirring keeps the custard smooth before the gelatin is set.

Swap the orange

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

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

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