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Dessert

Huckleberry Pudding, Baked

A baked pudding made with huckleberries, bread, milk, eggs, yeast, sugar, and flour.

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Huckleberry Pudding, Baked

Ingredients

Directions

Assemble

  1. Butter several slices of bread on both sides.

  2. Place one slice at the bottom of a pudding dish, cover with huckleberries and sprinkle sugar over them.

  3. Add a second layer of bread, cover with the remaining berries and sugar.

  4. Pour cold water until nearly up to the top of the fruit.

Bake

  1. Bake in a slow oven for an hour or more.

Notes and variations

  1. Use about 1 pint of berries and 1 cup of sugar for 2 slices of bread.

  2. Any other berries may be used the same way, or canned fruit.

  3. Vary the amount of sugar to suit the fruit.

  4. Pie plant makes a good pudding.

Nutrition, whole recipe (rough)

743Calories
27 gProtein
14 gFat
121 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Salt1 tsp (6g)0
Waternot 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 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.

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

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

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Flour + vanillatop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Huckleberries
Supply the main fruit flavor and juices that moisten the bread as the pudding bakes.
Sugar
Adds sweetness and helps draw out and balance the tartness of the berries.
Bread
Forms the layers that soak up the berry juices and give the pudding its body.

The step that matters

Bake in a slow oven for an hour or more. A slow, gentle heat lets the bread soften and the fruit cook through without scorching the top or drying the layers. Because the time is given only as 'an hour or more', the pudding should be judged by whether the fruit is cooked and the bread set, not by the clock alone.

Swap the vanilla

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

  1. Vanillathe original
  2. Raisinfits about as well
  3. Figfits less well
  4. Datesfits less well

Fit is the average pairing score against sugar, bread, milk, flour, egg. 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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