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Another Way to Fry Hasty-pudding

Fried hasty pudding balls made from thickened hasty pudding, butter, eggs, and flour, then fried in hot lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Another Way to Fry Hasty-pudding

Ingredients

Directions

Prepare the pudding

  1. Prepare hasty pudding according to previous directions.

  2. Stir in additional meal until thick.

  3. Add butter to the hot pudding and mix well.

Enrich and shape

  1. Let the pudding cool slightly, then beat the eggs until light.

  2. Stir the eggs into the pudding when it's cool enough to avoid curdling.

  3. Roll spoonfuls of the mixture in flour to form small balls.

Fry

  1. Drop the balls into hot lard and fry until golden brown.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Hasty pudding
Forms the thick cornmeal base that gives the fried balls their body.
Butter
Adds richness and a softer, more tender interior to the pudding.
Eggs
Bind the mixture and add structure and richness to the pudding.
Hot lard
Transfers heat quickly to brown the outside and crisp the surface.

The step that matters

Stir the eggs in when the pudding is cool enough. If the pudding is too hot, the beaten eggs can scramble and curdle instead of blending smoothly, leaving a grainy texture throughout the mixture.

“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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