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Onion Pudding

A boiled pudding of chopped onions and suet mixed with flour, served with roast meats.

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 3 ingredients
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Onion Pudding

Why it works: Flour and onion are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 32,460 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Onion Pudding

Ingredients

Directions

Prepare

  1. Chop 3 large onions fine.

  2. Pound suet.

  3. Mix with 1 pint flour.

  4. Season with salt.

Cook and serve

  1. Tie in a greased and floured bag.

  2. Boil 2½ hours.

  3. Serve with roast meats.

Nutrition, whole recipe (rough)

499Calories
14 gProtein
1 gFat
105 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Onion1 medium (110g)44
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 Martin, Maria Ewing, Mrs., [from old catalog] comp. 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.

Photo for illustrative purposes only · Contact us to use it

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 + oniontop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Flour
Forms the body of the pudding, giving it structure as it sets.
Onions
Provide moisture and flavour that permeate the pudding as it cooks.
Suet (in the method)
Adds fat that keeps the pudding rich and tender as it steams.

The step that matters

Tie in a greased and floured bag. The bag must be sealed tightly and well coated so the pudding does not leak or stick. Loose wrapping lets water in and the pudding can turn soggy or break apart.

“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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