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Milk or Pudding Diet

A diet that uses soaked bread in milk or a pudding made from rice, sago, or arrowroot, served with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Tea and rice work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 197 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Milk or Pudding Diet

Ingredients

Directions

  1. Soak the bread in 2 pints of milk.

  2. Alternatively, boil rice, sago, or arrowroot in 1 pint of milk to make a light pudding.

  3. Serve with 1 oz. of butter.

  4. Prepare 1 pint of beef tea if needed.

  5. Include gruel and barley-water as required.

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. Tea + ricetop 6% of all pairs
    Smell alikemoderate
    Cooked together197 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

  4. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  5. Beef + ricetop 10% of all pairs
    Smell alikemoderate
    Cooked together2,265 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Bread
Soaks up the milk, becoming soft and moist for an easy-to-eat texture.
Milk
Provides the main liquid, softening the bread and forming the base of the pudding.
Butter
Adds richness and fat, giving a smoother mouthfeel and more flavor.
Rice, sago, or arrowroot
Starch that swells and thickens the hot milk into a light, set pudding.

The step that matters

Boiling the starch in milk. Rice, sago, or arrowroot must be stirred into the milk and simmered gently. Stirring keeps the starch from settling and scorching, and lets the granules swell evenly, which prevents lumps and gives a smooth pudding.

“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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