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Milk or Pudding Diet

A diet consisting of milk, bread, optional rice or sago, and other liquids, served with butter and gruel.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Rice and barley match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 568 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Milk or Pudding Diet

Ingredients

Directions

  1. If using rice, sago, or arrow-root, boil them in 1 pint of milk to make a light pudding.

  2. Serve with 12 oz. of bread.

  3. Add ½ pint of beef tea if ordered.

  4. Use 1 oz. of butter as needed.

  5. Prepare 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. Rice + barleytop 3% of all pairs
    Smell alikestrong
    Cooked together568 recipes

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

  2. Rice + teatop 6% of all pairs
    Smell alikemoderate
    Cooked together197 recipes

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

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

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

  4. Beef + barleytop 7% of all pairs
    Smell alikemoderate
    Cooked together458 recipes

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

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

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

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

What each ingredient does

Bread
Provides the bulk of the meal and absorbs liquid, giving the pudding body.
Milk
Supplies liquid and fat, so the starch softens into a smooth, light pudding.
Butter
Adds richness and a rounded flavour to the dish.

“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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