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Dessert

German Pudding

A chocolate pudding made with milk, eggs, flour, sugar, butter, wine, nutmeg, and chocolate, served with a butter‑sugar sauce.

From an old cookbook · modernised transcription
By Home for the Friendless (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 15 ingredients
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German Pudding

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 ↓

German Pudding

Ingredients

Directions

Make the batter

  1. Beat six eggs separately until very light.

  2. Add one pint milk to the yolks, six tablespoons flour, one-half spoon butter, one-half nutmeg, and salt; stir in whites of eggs last.

  3. Bake half an hour.

Make the sauce

  1. Mix six tablespoons sugar, one-half pound butter worked to a cream, one egg, one wineglass wine, one-half nutmeg; put on the fire and let it come to a boil.

  2. Boil one and a half quarts milk.

  3. Stir in one-half cake of chocolate.

  4. Dissolve small cup of corn starch in little water.

  5. Add two eggs, one cup sugar, a little salt.

  6. Cream for sauce.

Nutrition, whole recipe (rough)

1076Calories
29 gProtein
41 gFat
140 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 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
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Wine2 tbsp cooking wine (30ml)25
Nutmeg1 tsp ground (2.2g)12
Salt1 tsp (6g)0
Cakenot 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.

By Home for the Friendless (Chicago, Ill.). 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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  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
Whites trap air for lightness, while yolks add richness and help set the custard.
Flour
Starch thickens the batter so it holds its shape while baking.
Butter
Fat adds richness and a tender, smooth texture to the batter and sauce.
Sugar
Adds sweetness and helps the sauce mixture thicken and turn glossy.
Milk
Provides liquid that, with the eggs, sets into a custard-like body.

The step that matters

Stir in whites of eggs last. Folding the whites in gently at the end keeps the trapped air intact, so the pudding bakes up light rather than dense and flat.

Swap the nutmeg

How well each one fits the dish's main ingredients (milk, flour, sugar, butter, cream, wine, egg):

  1. Cinnamonfits about as well
  2. Nutmegthe original
  3. Tarragonfits less well
  4. Capersfits less well

Fit is the average pairing score against milk, flour, sugar, butter, cream, wine, egg. 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.

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