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Milk or Pudding Diet

A diet consisting of milk-soaked bread or milk pudding with optional beef tea and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and tea 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 12 oz of bread in 2 pints of milk.

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

  3. If ordered, serve ½ pint of beef tea.

  4. Add 1 oz of butter to the mixture as desired.

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 + teatop 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. Rice + beeftop 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 and gives the pudding a soft, spoonable body.
Milk
Provides the liquid that keeps the pudding moist and creamy.
Rice, sago, or arrowroot
Starch that swells and thickens the milk as it heats, setting a light pudding.
Butter
Adds fat for richness and a smoother mouthfeel.

The step that matters

Boiling the milk with the starch. Starch grains only thicken when heated fully in the liquid. If the milk is not kept moving, the starch can settle and scorch on the base or form lumps, leaving the pudding grainy and uneven.

“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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