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Dessert

Steamed Pxtbding Ik Oxtps

A steamed pudding baked in small buttered cups, with a preserve filling or raisins, plus a layered baked apple dish.

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) · 27 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Steamed Pxtbding Ik Oxtps

five people

Ingredients

Directions

Make the batter

  1. Sift one teaspoonful of soda, one teaspoonful of salt and two teaspoonfuls of cream of tartar through one quart of flour.

  2. Rub a piece of butter the size of an egg into the flour.

  3. Mix with sweet milk, a little softer than for biscuit.

  4. Grease six or eight cups well.

Fill and steam the cups

  1. Fill each cup one third full of batter.

  2. Put in a spoonful of any kind of preserve (slipped grape is nice).

  3. Add more batter to fill the cups two thirds full.

  4. Steam half an hour.

  5. Steam one half hour in small buttered cups for the raisin pudding.

  6. Serve with sauce.

Make the sauce

  1. Mix together the yolks of two eggs, one cup of sugar, two tablespoons of hot milk, one half teaspoon of vanilla and a little nutmeg.

  2. Add the well beaten whites of two eggs.

Make the apple pudding

  1. Butter a deep dish.

  2. Put in a layer of chopped apple sprinkled with sugar, bits of butter, and grated nutmeg and cinnamon.

  3. Cover with bread crumbs, then repeat the layers, finishing with a layer of bread crumbs on top.

  4. Cover and steam three quarters of an hour in the oven.

  5. Uncover and brown quickly.

Nutrition, whole recipe (rough)

1065Calories
29 gProtein
33 gFat
163 gCarbs
What these numbers assume: 11 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Apple1 medium (182g)95
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Nutmeg1 tsp ground (2.2g)12
Salt1 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.

  1. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  3. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  5. Vanilla + appletop 8% of all pairs
    Smell alikemoderate
    Cooked together1,501 recipes

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

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

What each ingredient does

Flour
Forms the structure of the batter that holds the steamed pudding together.
Eggs
Add structure and richness; whipped whites lighten the sauce and set with gentle heat.
Soda
Reacts with the acid in cream of tartar to release gas that lifts the batter.
Cream of tartar
Supplies acidity that reacts with soda, helping the pudding rise and stay tender.
Butter
Rubbed into the flour to add fat, which tenderizes the crumb.
Sugar
Adds sweetness and helps brown the apple layers when finished quickly.

The step that matters

Filling the cups only partway. The batter rises as it steams and the leavening gives off gas, so the cups must stay about two thirds full. Overfilling can overflow or make the pudding heavy.

Swap the apple

How well each one fits the dish's main ingredients (flour, milk, butter, sugar, raisin, vanilla, bread):

  1. Figfits better
  2. Coconutfits better
  3. Peachfits better
  4. Applethe original

Fit is the average pairing score against flour, milk, butter, sugar, raisin, vanilla, bread. 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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