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Dessert

Chocolate Pudding

A chocolate pudding made with bread crumbs, milk, butter, sugar, grated chocolate, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Chocolate Pudding

Ingredients

Directions

Make the pudding

  1. Combine one pint bread crumbs and one quart of milk, scald together.

  2. Add one tablespoon melted butter, one cup sugar, eight tablespoons grated chocolate.

  3. When cool, add two well-beaten eggs. Bake.

Make the cream and finish

  1. Beat one tablespoon butter and one cup sugar to a cream.

  2. Add vanilla and well-beaten yolks of two eggs.

  3. Whip in the whites.

Nutrition, whole recipe (rough)

988Calories
29 gProtein
35 gFat
137 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

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. See the original page.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

What each ingredient does

Bread crumbs
Provides the bulk and body that the milk and eggs set into.
Milk
Supplies moisture and softens the crumbs into a custard base.
Eggs
Bind the mixture and help it set as it bakes, with whipped whites adding lift.
Grated chocolate
Gives the pudding its main flavor and color.
Sugar
Adds sweetness and helps the butter cream smoothly.
Butter
Adds richness and a soft, tender texture.

The step that matters

Whip in the whites.. Whites whipped to soft peaks trap air that gives lift. Overbeating them makes them dry and grainy, and stirring too hard deflates them, so the pudding comes out dense.

“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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