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Dessert

Almond Pudding

A baked almond pudding made with almonds, rose water, crackers, eggs, milk, sugar, butter, wine, and pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Almond Pudding

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the almonds

  1. Blanch the almonds and remove their skins.

  2. Pound the almonds with rose water to prevent oiling.

Make the filling

  1. Mix the pounded almonds with crushed crackers, eggs, milk or cream, sugar, butter, and wine.

  2. Pour the mixture into a pie crust.

Bake

  1. Bake at 400°F (200°C) until set.

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. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  3. Almond + rosetop 11% of all pairs
    Smell alikelow
    Cooked together1,465 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

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

  5. Almond + milktop 16% of all pairs
    Smell alikemoderate
    Cooked together5,800 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Almonds
Provide the main body and nutty flavor of the filling.
Eggs
Set the custard-like filling as they cook, giving structure.
Butter
Adds richness and fat, contributing to a tender texture.
Sugar
Adds sweetness and helps the filling brown during baking.
Milk or cream
Adds moisture and softness to the filling.
Crackers
Absorb liquid and add body to the filling.

The step that matters

Pound the almonds with rose water. Adding rose water while pounding keeps the almonds from releasing their oil, which would make the filling greasy and separate it instead of forming a smooth mixture.

“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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