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Dessert

Queen of Puddings

A custard-like pudding made with bread crumbs, eggs, milk, butter, sugar, and lemon, baked and cooled.

From an old cookbook · modernised transcription
By Des Moines. Plymouth church. [from old catalog] · From a historical cookbook (Internet Archive) · 5 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 ↓

Queen of Puddings

Ingredients

Directions

Make the custard

  1. Mix the half pint of bread crumbs soaked in a little milk, yolks of six eggs, one tablespoon of butter, one quart of new milk, a little lemon, and sugar to taste.

  2. Bake in a moderate oven.

Top and bake

  1. Beat the whites with a cup of white sugar and a little lemon extract.

  2. Spread the beaten whites over the pudding and bake until light brown.

Serve

  1. Serve cold.

Nutrition, whole recipe (rough)

833Calories
27 gProtein
26 gFat
120 gCarbs
What these numbers assume: 5 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

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

By Des Moines. Plymouth church. [from old catalog]. 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. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Bread crumbs
Soaked crumbs give the custard body and help it set softly around them.
Egg yolks
Yolks thicken the custard and add richness as it bakes.
Egg whites
Beaten whites form a light meringue topping that browns in the oven.
Milk
Milk supplies the liquid that the eggs set into a tender custard.
Sugar
Sugar sweetens the custard and the meringue and helps the topping brown.

The step that matters

Baking the meringue until light brown. Whites beaten with sugar can weep or turn tough if overbaked, so bake only until the topping is light brown.

“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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