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To Make a Boiled Bread-Pudding a Second Way

A boiled bread pudding made with milk, butter, cinnamon, eggs, rose water, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

To Make a Boiled Bread-Pudding a Second Way

Ingredients

Directions

Prepare

  1. Grate the inside of a penny loaf finely.

  2. Boil the milk with the stick of cinnamon.

  3. Pour the hot milk over the bread and cover until cold.

  4. Beat the eggs well with rose water.

Make and boil the pudding

  1. Mix the eggs into the bread mixture.

  2. Sweeten to taste.

  3. Boil for one hour.

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

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

  2. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Cinnamon + sugartop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Cinnamon + rosetop 15% of all pairs
    Smell alikelow
    Cooked together892 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Butter + cinnamontop 15% of all pairs
    Smell alikemoderate
    Cooked together17,784 recipes

    Shared aroma: anethole (sweet, anise).

Cinnamon and sugar barely smell alike, yet cooks put them together in 30,779 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

Eggs
Bind the mixture and set the pudding as it cooks.
Milk
Soaks into the bread to give the pudding a moist, tender body.
Crumbs from a penny loaf
Form the body of the pudding, soaking up the milk and holding its shape.
Butter
Adds richness and fat, giving a softer texture and a rounder flavour.

The step that matters

Boil for one hour. Egg proteins set as the mixture heats, so the pudding must be cooked long enough to firm fully. Too little time leaves it loose and custardy in the centre.

“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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