Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Quiver Pudding
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Make the batter
Pour nearly half the milk into a bowl with the sifted flour and salt.
Add the eggs and beat until light.
Gradually add the remaining milk and mix well.
Pour the batter into a buttered dish.
Bake and serve
Bake for 1 hour in a 400°F (200°C) oven.
Serve immediately, as it will fall shortly after baking.
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.
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Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Provide structure and lift, setting the batter into a custard-like pudding as they cook.
- All-purpose flour
- Thickens the milk and eggs into a batter and gives the pudding its body.
- Milk
- Supplies the liquid that makes the batter loose and gives the pudding moisture.
The step that matters
Serve immediately after baking. The pudding is set by the heat and the egg and starch structure is fragile as it cools, so it falls shortly after leaving the oven. Serving it right away keeps its risen shape.
“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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