Why it works: Green beans and egg work together. They rank in the top 23% of all ingredient pairs, and 48 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓
The recipe
Ingredients
Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Make the pudding
Boil the green beans until tender, then mash them.
In a bowl, mix the mashed beans with the egg yolk, cream, pepper, and salt.
Transfer the mixture to a basin and boil for 1 hour.
Finish and serve
Pour melted butter over the pudding and serve with bacon.
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 aroma chemistry they share, and how many recipes mention both.
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Green beans + eggtop 23% of all pairsAroma overlapmoderateMentioned together48 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Cream + buttertop 3% of all pairsAroma overlapstrongMentioned together41,494 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Green beans + peppertop 7% of all pairsAroma overlapmoderateMentioned together369 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Egg + buttertop 8% of all pairsAroma overlapstrongMentioned together118,511 recipes
Shared aroma: nonanal (fat, citrus).
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Green beans + buttertop 10% of all pairsAroma overlapstrongMentioned together154 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Green beans
- Provides the bulk and body of the pudding once boiled and mashed.
- Egg yolk
- Sets when heated, binding the mashed beans into a firm, sliceable pudding.
- Cream
- Adds fat and moisture for a softer, richer texture.
- Butter
- Adds richness and fat, carried by the melted topping over the pudding.
The step that matters
Boil the pudding gently in the basin. Egg yolk proteins set with heat, but too much heat can make them curdle and turn grainy. Keeping the water at a steady, moderate boil helps the custard set smooth and evenly.
“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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