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Dessert

A Boiled Flour Pudding

A pudding made by mixing milk and eggs, adding flour, baking in a pudding bag until it swells, served with wine sauce.

From an old cookbook · modernised transcription
By Hodgson, Mary, fl. 1855 · From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and lemon are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 19,053 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

A Boiled Flour Pudding

Ingredients

Directions

Make the batter

  1. Mix together three pints of milk and six eggs, well beaten.

  2. Stir in as much flour as will make a thick batter.

Boil in a bag

  1. Wash and flour a pudding bag.

  2. Pour the batter into the bag, tie it tight, leaving enough room for it to swell.

  3. Turn the bag frequently, and keep it boiling until done.

Serve

  1. Serve with wine sauce.

Nutrition, whole recipe (rough)

239Calories
15 gProtein
13 gFat
16 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Lemonjuice of 1 lemon (48ml)12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Hodgson, Mary, fl. 1855. 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 + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Egg and lemon barely smell alike, yet cooks put them together in 44,316 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

Milk
Provides the liquid that, with the flour, forms the batter and steams into a moist pudding.
Eggs
Set when heated, binding the batter and giving the pudding its firm structure.
Flour (in the method)
Thickens the milk and eggs into a batter that holds its shape while boiling.

The step that matters

Leave room in the bag and keep it boiling. The batter expands as it cooks, so a bag tied too tight can burst. Turning the bag and keeping the water at a steady boil helps the pudding cook evenly and set throughout.

Swap the lemon

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

  1. Vanillafits better
  2. Figfits about as well
  3. Lemonthe original
  4. Coconutfits about as well

Fit is the average pairing score against milk, 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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