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Liver Pudding

A savory pudding made from liver, jowl, heart, spices, and meal, cooked slowly and browned before serving.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Liver and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 2,375 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Liver Pudding

Ingredients

Directions

Cook the meat

  1. Cook the liver, jowl, and heart very slowly until the meat falls away from the bone.

  2. Pass the cooked meat through a meat chopper.

  3. Return the chopped meat to the fire and bring to a boil.

Make the mush

  1. Add salt, red pepper, black pepper, and enough meal to make a thick mush.

  2. Cook slowly again until the meal is thoroughly cooked.

  3. Cool the mixture.

Brown and serve

  1. Slice and brown the mixture in its own fat before serving.

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. Liver + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together2,375 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Liver
Adds rich flavor and a soft, spreadable body to the pudding.
Jowl
Contributes fat that keeps the mixture moist and adds savory flavor.
Heart
Adds dense meaty body and savory flavor to the mixture.
Meal (cornmeal or similar)
Thickens the cooked meat into a mush that holds its shape when cooled and sliced.

The step that matters

Cook the meal thoroughly. Cornmeal must be fully cooked in the mush, since raw starch tastes pasty and does not set properly. Slow cooking also keeps the meat tender and prevents scorching on the bottom of the pot.

“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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