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Sally Lunn Pudding

From an old cookbook · modernised transcription
By Des Moines. Plymouth church. [from old catalog] · From a historical cookbook (Internet Archive) · 13 ingredients
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Sally Lunn Pudding

Why it works: Butter and milk 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 ↓

Sally Lunn Pudding

Ingredients

Directions

  1. MRS. KETOUUM, CHICAGO.

  2. Sift together one quart of flour and three teaspoons baking powder; rub into the flour a piece of cold butter the size of an ^^'g^i four tablespoons of sugar, two teacups of sweet milk, two eggs, and salt. Serve with the following sauce: Into one and a

  3. PUDDINGS. 135

  4. half cups of hot \yater, stir a thin paste, made with two full tablespoons of flour, and boil five minutes; then add two cups of brown sugar and let it boil; stir in two spoons of butter and a glass of vinegar, with a good sprinkling of nutmeg, and take it up at once.

Nutrition, whole recipe (rough)

848Calories
28 gProtein
27 gFat
121 gCarbs
What these numbers assume: 7 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
Nutmeg1 tsp ground (2.2g)12
Vinegar1 tbsp (15ml) distilled3

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.

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

Swap the nutmeg

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

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

Fit is the average pairing score against flour, sugar, butter, milk, egg, vinegar. Candidates are from the same food group and used in at least 100 recipes.

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