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Dessert

Almond Pudding

A baked pudding made with boiled almonds, rose water, eggs, sugar, milk, crackers, butter, and citron.

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 ↓

Almond Pudding

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the almonds

  1. Boil water and pour it over the almonds; let sit until the skins come off easily.

  2. Rub the almonds with a dry cloth, then pound them fine with the rose water.

Make the custard

  1. Beat the eggs to a stiff froth with the sugar.

  2. Mix the egg mixture with the milk, pounded crackers, melted butter, and citron.

  3. Add the pounded almonds and stir everything together.

Bake and serve

  1. Pour the mixture into a small pudding dish lined with pastry.

  2. Bake in a 400°F (200°C) oven for 30 minutes.

  3. Serve cold for the best flavor.

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. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  3. Almond + rosetop 11% of all pairs
    Smell alikelow
    Cooked together1,465 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Almond + milktop 16% of all pairs
    Smell alikemoderate
    Cooked together5,800 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Beaten to a stiff froth, they give the pudding its light, set structure.
Sweet almonds
Provide the main flavor and body, becoming a fine paste when pounded.
Milk
Adds moisture and creaminess, helping the custard set softly when baked.
Melted butter
Adds richness and fat, giving a tender texture to the pudding.
Pounded crackers
Help thicken the mixture and add body to the custard.

The step that matters

Beat the eggs to a stiff froth with the sugar. Whipping air into the eggs gives the pudding lightness; under-beaten eggs produce a dense, heavy result, while the sugar helps stabilize the foam.

“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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