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White Pudding

A sausage made from suet, flour, pepper, salt, and water, baked or steamed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

White Pudding

Ingredients

Directions

Prepare

  1. Remove all stringy substances from the suet and finely rub it.

  2. In a bowl, mix the suet, flour, pepper, and salt thoroughly.

Cook

  1. Transfer the mixture into a pan and moisten it with water.

  2. Stir frequently while baking, adding more water to keep it moist.

  3. Alternatively, steam the mixture in a cloth bag and serve hot.

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. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Suet
Provides fat that keeps the pudding moist and tender as it cooks.
Flour
Forms the bulk of the pudding and gives it structure as it sets.

The step that matters

Adding water while baking. Flour and suet dry out in heat, so adding water as needed keeps the mixture moist and prevents a dry, crumbly result.

“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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