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Dessert

Huckleberry Pudding

A pudding made with huckleberries, flour, milk, salt, eggs, sugar, wine, and served with butter sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Huckleberry Pudding

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the pudding

  1. Wash the huckleberries and set aside.

  2. In a bowl, mix the flour and salt, then add enough milk to wet the flour.

  3. Place the mixture in a floured cloth and tie it securely.

Boil the pudding

  1. Boil in water for 3 hours, ensuring the water is boiling when you drop in the cloth.

Make the sauce and serve

  1. For the butter sauce, beat the eggs and sugar together until well combined.

  2. Add the wine to the egg mixture and beat well.

  3. Serve the pudding with the butter sauce.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sauce + sugartop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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

Flour
Forms the body of the pudding, giving it structure as it cooks.
Milk
Wets the flour so it binds into a dough with moisture.
Eggs
Bind and enrich the sauce as they are beaten with the sugar.
Sugar
Sweetens the butter sauce and balances the wine.
Wine
Adds acidity and aroma to the egg-based sauce.

The step that matters

Keep the water boiling when the cloth goes in. Dropping the cloth into water that has stopped boiling lets the pudding soak up liquid and cook unevenly, so it can turn out heavy and dense.

“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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