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Dessert

Thickened Milk Pudding

A thickened milk pudding made with milk, butter, flour, and eggs, baked and served with sauce.

From an old cookbook · modernised transcription
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." · From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Thickened Milk Pudding

Ingredients

Directions

Make the base

  1. Heat one quart of milk until it boils.

  2. Stir in enough flour to thicken it like mush.

  3. Add a piece of butter the size of a pudding and pie.

Add the eggs and bake

  1. When the mixture is cold, add five eggs well beaten.

  2. Bake in a moderate oven.

Serve

  1. Season to taste, and serve with sauce.

Nutrition, whole recipe (rough)

329Calories
14 gProtein
25 gFat
13 gCarbs

Counts 3 of 5 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Puddingnot in our table0
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 Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson.". 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  3. 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

Milk
Forms the liquid base that the flour thickens and the eggs set within.
Flour (in the method)
Thickens the hot milk into a mush-like body that gives the pudding its structure.
Eggs
Set during baking to bind the pudding and give it a firm, custard-like texture.
Butter
Adds fat for richness and a smoother mouthfeel in the finished pudding.

The step that matters

Adding the eggs to a cold mixture. The record specifies adding the beaten eggs only after the mixture is cold. Eggs added to very hot liquid can scramble or curdle, while a cooled base mixes in smoothly and then sets evenly in the oven.

“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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