Skip to main content
Dessert

Milk Puddings

A collection of milk-based puddings made with milk, eggs, sugar, and various flavorings.

From an old cookbook · modernised transcription
By Abel, Mary Hinman, b. 1850 · From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Ginger and tea work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 216 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Milk Puddings

Ingredients

Directions

Baked puddings

  1. Combine 1 qt. of milk, 1 cup corn meal, 1 teaspoon salt, 1 cup chopped suet, 1 tablespoon ginger, and 1 cup molasses.

  2. Bake covered for 3 hours in a very slow oven and serve with sweet sauce.

  3. Combine 1 pt. water, 1 cup rice, 2 tablespoons sugar, and 1 teaspoon salt.

  4. Bake slowly for 2 hours covered, then uncover and brown.

  5. Serve without sauce; raisins may be added.

Double boiler pudding

  1. Combine 1 qt. milk, 1 teaspoon butter, 2 eggs, graham flour, and 1 teaspoon salt.

  2. Set a double boiler or pail in a kettle of boiling water.

  3. Mix the flour and egg smooth with part of the milk.

  4. Heat the remainder of the milk to boiling and stir in the egg and flour.

  5. Stir until it thickens, then let it swell and cook slowly for 15 minutes.

  6. Serve with fruit, or with sugar and milk.

Farina and buttermilk puddings

  1. Combine 1 pt. water, 1 pt. milk, 1 teaspoon salt, 1 pt. farina, and 2 eggs. Make as above.

  2. Combine 1 pt. fresh buttermilk, 2 tablespoons cream or butter, 1 teaspoon salt, a pinch of soda, and flour for stiff batter.

  3. Steam for 2 hours, or until it bursts open, or bake in little cups or patties.

  4. May be eaten with any fruit sauce or with milk and sugar.

  5. This is excellent cut in slices when cold and fried brown on a griddle. It may also be made without.

Nutrition, whole recipe (rough)

282Calories
7 gProtein
22 gFat
14 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Ginger1 tsp grated fresh (2g)2
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 Abel, Mary Hinman, b. 1850. 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. Ginger + teatop 7% of all pairs
    Smell alikemoderate
    Cooked together216 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

    Shared aroma: decanal (soap, orange peel).

  5. Ginger + sugartop 17% of all pairs
    Smell alikelow
    Cooked together14,054 recipes

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

Ginger and sugar barely smell alike, yet cooks put them together in 14,054 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

Eggs
Set the custard and bind the pudding together as they cook.
Flour (in the method)
Thickens the milk as its starch swells during cooking.
Buttermilk (in the method)
Adds tang and reacts with the soda to lighten the batter.
Baking soda
Lifts the batter when it meets the acid in the buttermilk.
Suet (in the method)
Adds fat, giving the pudding richness and a tender crumb.
Molasses (in the method)
Adds sweetness and helps the pudding brown deeply.

The step that matters

Mixing the flour and egg with milk. Stirring the flour and egg smooth with part of the cold milk before adding the rest prevents lumps, because flour clumps when dropped into hot liquid without being separated first.

Swap the ginger

How well each one fits the dish's main ingredients (sugar, butter, egg, cream, tea):

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Gingerthe original
  4. Peppermintfits less well

Fit is the average pairing score against sugar, butter, egg, cream, tea. 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.

More milk pudding recipes

Almond 12Baked 10Steamed 8Boiled 6Cornstarch 6Gelatin 5 See all 100 →

You might also like

Ginger CookiesGinger Cookies213 recipesGinger CakeGinger Cake93 recipesSoft Ginger BreadSoft Ginger Bread85 recipesSoft Ginger CakeSoft Ginger Cake56 recipes