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Dessert

Boiled Indian-meal Pudding

A boiled pudding made with Indian meal, sweet milk, suet, eggs, sugar, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Boiled Indian-meal Pudding

Ingredients

Directions

Prepare the batter

  1. In a bowl, beat the egg yolks and sugar together.

  2. Heat the milk to boiling, then remove from heat.

  3. Gradually stir in the Indian meal, suet, and salt, which should be mixed beforehand.

  4. Once the mixture cools, stir in the beaten yolks and sugar.

  5. Fold in the stiffly beaten egg whites.

Cook and serve

  1. Fill a pudding bag halfway with the mixture.

  2. Cook in boiling water for five hours.

  3. Serve hot with sauce or butter and sugar.

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

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

  2. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Indian meal
Forms the thick body of the pudding as it cooks and sets.
Eggs
Egg whites folded in add lightness, while yolks enrich and help bind the pudding.
Suet
Adds fat that gives the pudding richness and a moist, tender texture.
Sweet milk
Hydrates the cornmeal so it swells and forms a soft, spoonable base.
Sugar
Sweetens the pudding and adds to its tender texture.

The step that matters

Fold in the stiffly beaten egg whites. Egg whites hold air only while stiff; overmixing or letting them deflate in the batter loses the lightness they provide. Fold gently so the pudding stays airy after it cooks.

“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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