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Dessert

Bourbon Pudding

A custard-like pudding made with bourbon, flour, milk, sugar, eggs, and butter, baked into pies.

From an old cookbook · modernised transcription
By Colville, Jessie Henderson. [from old catalog] · From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Bourbon Pudding

two pies

Ingredients

Directions

Make the batter

  1. Separate the egg whites from the yolks; reserve the whites for meringue.

  2. Cream the butter and sugar together.

  3. Add the beaten yolks to the butter-sugar mixture.

  4. Stir in the flour and milk.

  5. Flavor with the bourbon whisky.

Bake and finish

  1. Bake the batter under a crust.

  2. To the beaten whites add four tablespoonfuls of sugar and brown in the oven.

Nutrition, whole recipe (rough)

731Calories
27 gProtein
14 gFat
120 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Pienot 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 Colville, Jessie Henderson. [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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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
Yolks enrich and thicken the batter, while whites form the meringue topping.
Flour
Starch thickens the batter as it bakes, giving it body and structure.
Milk
Adds moisture and liquid so the batter sets into a soft custard-like filling.
Sugar
Sweetens the filling and helps the meringue brown in the oven.

The step that matters

Keep yolk out of the egg whites. Fat from egg yolk prevents whites from whipping to a stable foam, so the meringue will not hold its volume. Separate the eggs carefully and whip the whites before adding the sugar.

“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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