Name: Boast Beef with Tobkshibe Pudding
Ingredients: one pint of milk; a cup of flour; one side is brown turn; three quarters of digitized by google c<; two thirds of a cup of flour; one scant teaspoonful of salt; one pan remove the gravy; salt

Why it works: Milk and flour 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 ↓

Boast Beef with Tobkshibe Pudding

Ingredients

Directions

Prepare the meat

Wipe the meat with a wet towel and dredge all sides with flour.
Have a rack that will fit loosely into the baking pan.
Lightly cover the pan with flour.

Roast the beef

Place the rack with the meat in a very hot oven.
When the flour is brown, turn the pan in hot water to cover the bottom of the pan.
Baste every fifteen minutes, dredging with salt and pepper.

Make the pudding and serve

After an hour of cooking, make the pudding.
Beat eggs, add salt and milk, and pour half a cupful onto the flour; when smooth add the remainder.
If you have only one pan, remove the gravy and pour in the batter.
Put the rack across the pan with the meat on it and cook forty-five minutes.
Cut pudding into squares and serve.

Nutrition, whole recipe (rough)

604Calories

21 gProtein

9 gFat

107 gCarbs

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Salt	1 tsp (6g)	0

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

By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River. 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.

Milk + flourtop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).

Milk and flour 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

Flour: Forms a browned crust on the meat and thickens the batter into a set pudding.
Eggs (in the method): Set the pudding batter and give it structure as they cook.
Milk: Moistens the batter and helps it bake into a tender, custard-like pudding.

The step that matters

Pouring the batter onto the flour. Adding the liquid gradually to a small amount of flour first lets you whisk out lumps, so the batter turns smooth before the rest of the milk is added.

“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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Boast Beef with Tobkshibe Pudding