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Dessert

Orange and Maccaroon Pudding

A pudding made with almond macaroons, milk, sugar, eggs, orange rind, and orange juice.

From an old cookbook · modernised transcription
By New Orleans Federation of Clubs · From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Almond and orange are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,125 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Orange and Maccaroon Pudding

Ingredients

Directions

Make the pudding

  1. Soak 3 pounds of almond macaroons in a pint of milk until soft.

  2. Beat four eggs without separating, and add to them ½ cup of sugar and the grated rind of one orange. Do not grate in any of the white pith as it spoils the flavor.

  3. Stir this mixture carefully into the macaroons and add the juice of two oranges.

Cook and serve

  1. Pour into a buttered mold and set on a stand or ring in a kettle of boiling water.

  2. Boil steadily for one hour; serve hot with orange sauce.

Nutrition, whole recipe (rough)

345Calories
16 gProtein
14 gFat
40 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Orange1 medium (131g)62
Sugar1 tbsp (12.5g) granulated49
Almond1 almond (1.2g)7

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

By New Orleans Federation of Clubs. 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. Almond + orangetop 6% of all pairs
    Smell alikemoderate
    Cooked together3,125 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Milk + orangetop 15% of all pairs
    Smell alikemoderate
    Cooked together4,696 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Almond + milktop 16% of all pairs
    Smell alikemoderate
    Cooked together5,800 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Almond + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

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

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

What each ingredient does

Almond macaroons
Soak to soften and form the body of the pudding.
Eggs
Bind the mixture and help it set as it cooks.
Milk
Softens the macaroons and adds moisture to the pudding.
Sugar
Adds sweetness and balances the orange flavor.
Orange juice
Adds acidity and bright citrus flavor.

The step that matters

Boil steadily in a water bath. A gentle, steady simmer in the surrounding water cooks the egg custard evenly. Boiling too hard or letting the water drop can leave the pudding rough, uneven, or underset.

Swap the orange

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

  1. Vanillafits better
  2. Figfits better
  3. Raisinfits better
  4. Orangethe original

Fit is the average pairing score against almond, milk, sugar, 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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