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Spinach Pudding

Spinach pudding made with boiled spinach, butter, stock, béchamel sauce, forcemeat, egg yolks, salt, pepper, baked, garnished with turnip, carrot, potato.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Turnip and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Spinach Pudding

Ingredients

Directions

Prepare the spinach

  1. Boil the spinach, then drain and cool it.

  2. Chop the spinach and place it in an enameled saucepan with butter, stock, and béchamel sauce.

  3. Simmer the mixture for about 5 minutes.

Bind and cook

  1. After cooling, mix thoroughly with forcemeat, egg yolks, salt, and pepper.

  2. Fill a mold with the mixture and cook for 30 minutes.

Serve

  1. Turn out the pudding onto a dish and garnish with shaped pieces of turnip, carrot, and potato.

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. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Spinach + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together320 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Spinach + carrottop 5% of all pairs
    Smell alikestrong
    Cooked together870 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  4. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Spinach + peppertop 6% of all pairs
    Smell alikemoderate
    Cooked together3,400 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Spinach
Forms the bulk of the pudding and gives its body and green color.
Egg yolks
Bind the mixture so it sets firm when cooked in the mold.
Forcemeat
Adds richness and a firmer, meaty texture to the spinach.
Butter
Adds fat for richness and a smoother, silkier mouthfeel.
Béchamel sauce
Adds moisture and creaminess that keeps the pudding tender.

The step that matters

Mixing in the egg yolks after cooling. Egg yolks set when heated, so adding them to a hot mixture can scramble them. Letting the mixture cool first lets the yolks thicken it smoothly into a firm, even pudding.

Swap the turnip

How well each one fits the dish's main ingredients (spinach, butter, sauce, veal, egg, pepper, carrot):

  1. Capsicumfits better
  2. Asparagusfits about as well
  3. Leekfits about as well
  4. Turnipthe original

Fit is the average pairing score against spinach, butter, sauce, veal, egg, pepper, carrot. Candidates are from the same food group and used in at least 100 recipes.

“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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