Skip to main content
Dessert

Lemon Pudding « Jecond Way

A lemon pudding made with lemon rinds, juice, biscuits, butter, sugar, eggs, salt, nutmeg, and a pastry edge.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Biscuit and pasta share more aroma than cooks usually use. They rank in the top 2% of all ingredient pairs, and cooks put them together in 4 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Lemon Pudding « Jecond Way

Oven, in the book's wordsA gentle oven

Ingredients

Directions

The book says “a gentle oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Grate the rinds of the lemons and extract the juice.

Assemble and bake

  1. Mix the grated biscuits, boiled butter, dissolved sugar, egg yolks, beaten egg whites, salt, and grated nutmeg together thoroughly.

  2. Pour the mixture into a dish and place a nice pastry around the edge.

  3. Bake in a 400°F (200°C) oven for 30 minutes.

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. Biscuit + pastatop 2% of all pairs
    Smell alikestrong
    Cooked together4 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Biscuit + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together368 recipes

    Shared aroma: maltol (caramel, sweet).

  3. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Nutmeg + pastatop 6% of all pairs
    Smell alikestrong
    Cooked together119 recipes

    Shared aroma: maltol (caramel, sweet).

  5. Lemon + pastatop 7% of all pairs
    Smell alikestrong
    Cooked together565 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Egg yolks
Add richness and help the pudding set into a tender custard-like body.
Egg whites
Beaten whites add lightness and help the pudding rise and hold air.
Boiled butter
Adds fat for a rich, smooth texture and a moist crumb.
Sugar
Sweetens the pudding and helps balance the sharpness of the lemon.
Grated biscuits
Provide body and structure, soaking up liquid to give the pudding substance.

Swap the lemon

How well each one fits the dish's main ingredients (biscuit, butter, sugar, egg, nutmeg, pasta):

  1. Lemonthe original
  2. Vanillafits about as well
  3. Avocadofits less well
  4. Pumpkinfits less well

Fit is the average pairing score against biscuit, butter, sugar, egg, nutmeg, pasta. Candidates are from the same food group and used in at least 100 recipes.

“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.

More lemon pudding recipes

Baked 36Boiled 25Cold 13Sauce 9Steamed 8Cornstarch 6 See all 470 →

You might also like

Lemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesBaking Powder BiscuitBaking Powder Biscuit119 recipesLemon SherbetLemon Sherbet103 recipes