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Roast Pcvrk with Batter Pudding

A cornmeal batter pudding served with roast pork, baked in tins and basted with pork drippings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and pork are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,386 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Roast Pcvrk with Batter Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Combine milk, cornmeal, and salt in a double boiler.

  2. Cook for about 10 minutes until the mixture expands.

  3. Allow the mixture to cool.

  4. Add the beaten eggs and mix well.

Bake

  1. Grease the tins with the fat from the roast pork, about 1 teaspoon per tin.

  2. Pour the batter into the tins.

  3. Bake in a moderate oven at 350°F (175°C), basting occasionally with pork drippings.

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 + porktop 12% of all pairs
    Smell alikemoderate
    Cooked together4,386 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Egg + porktop 30% of all pairs
    Smell alikemoderate
    Cooked together10,387 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Cornmeal
Forms the thick body of the pudding as its starch swells when cooked with liquid.
Eggs
Bind the batter and help it set firm as it bakes.
Milk
Hydrates the cornmeal and adds moisture and richness to the pudding.
Fat from roast pork
Adds savory flavor and helps the pudding brown and stay moist in the oven.

The step that matters

Cooling the cooked mixture before adding the eggs. If the cornmeal mixture is still very hot when beaten eggs are added, the eggs may scramble and become lumpy instead of blending smoothly into the batter. Cooling it first keeps the batter smooth and helps it set evenly.

“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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