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Dessert

Bntibe Wheat Pudding

A steamed pudding made with whole wheat flour, fruit, milk and molasses, served with pudding sauce or cream.

From an old cookbook · modernised transcription
By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River · From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Bntibe Wheat Pudding

Ingredients

Directions

Prepare

  1. Mix two cups whole wheat flour, one half teaspoonful soda, one half teaspoonful salt, and one cup of any desired fruit, as raisins, dates, etc.

  2. Cut fruit in small pieces to prevent the pudding from being sticky.

Make and steam the pudding

  1. Add one cup milk, one half cup of N. O. molasses.

  2. If sour milk, add one half level teaspoonful soda.

  3. Put in a closed pudding mold, steam or boil from two and one half to four hours.

Serve

  1. Serve with any plain pudding sauce or cream.

Nutrition, whole recipe (rough)

653Calories
21 gProtein
9 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
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Fruitnot 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 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.

  1. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Milk + teatop 11% of all pairs
    Smell alikemoderate
    Cooked together738 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Wheat + teatop 14% of all pairs
    Smell alikemoderate
    Cooked together41 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

    Shared aroma: isobutyraldehyde (malty, 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

Whole wheat flour
Forms the main structure of the pudding.
Molasses (in the method)
Adds sweetness, moisture and a dark color to the pudding.
Soda
Reacts with the sour milk acid to lighten the pudding.
Milk
Hydrates the flour and gives the batter its moisture.

The step that matters

Keep the mold closed during steaming. A tightly sealed mold holds steam around the pudding so it cooks through and stays moist. Steaming for the full two and one half to four hours ensures the center sets.

“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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