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New England Baked Indian Pudding

A baked pudding made with wheat flour, milk, eggs, sugar, butter, spices, and optional raisins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

New England Baked Indian Pudding

Ingredients

Directions

Make the base

  1. Boil a quart of milk and pour it over a pint of sifted Indian meal.

  2. Stir well to scald the meal. Then mix three tablespoonfuls of wheat flour with a pint of cold milk, stirring it gradually into the flour so that it is free from lumps.

  3. Pour this mixture onto the Indian meal and mix the whole well together.

Finish the batter

  1. When the whole is just lukewarm, beat three eggs with three tablespoonfuls of sugar and stir into the pudding, with one teaspoonful of salt, two of cinnamon or half a nutmeg grated, and two tablespoonfuls of butter or suet chopped fine.

  2. Add, if you wish the pudding very rich, a cupful of seeded raisins, but do not put them in until the pudding has baked five or six minutes.

  3. If raisins are put in, an additional cupful of milk will be required, as they absorb a great deal of moisture.

Baking notes

  1. A very good Indian pudding may be made without eggs, if a cup more meal is used and no flour.

  2. It takes three hours to bake an Indian pudding without eggs; with eggs, it takes less time.

Nutrition, whole recipe (rough)

833Calories
27 gProtein
26 gFat
120 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Wheatnot in our table0

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. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Milk + teatop 11% of all pairs
    Smell alikemoderate
    Cooked together738 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  4. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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 batter and help the pudding set as it bakes.
Wheat flour
Thickens the batter and helps keep it smooth and lump-free.
Indian meal (in the method)
Forms the body of the pudding and gives it a grainy, hearty texture.
Milk
Provides the liquid that cooks the meal and gives the pudding its moist, soft texture.
Butter
Adds fat for richness and a softer, more tender crumb.
Sugar
Sweetens the pudding and adds flavour.

The step that matters

Mix the flour with cold milk before adding it. Starch clumps when it hits hot liquid unless it is first dispersed in cold liquid. Stirring the flour into cold milk gradually keeps it smooth and lump-free once combined.

“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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