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The Dewey Cook Book

A baked pudding made with flour, milk, eggs, and salt, cooked under meat and served in squares.

From an old cookbook · modernised transcription
By Young Men's Christian Association (Montpelier, Vt.). Women of the Auxiliary · From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

The Dewey Cook Book

Ingredients

Directions

Make the batter

  1. Mix five spoonfuls of flour with a quart of milk and four eggs well beaten.

  2. Beat three eggs very light.

  3. Add one scant teaspoonful of salt and one pint of milk.

  4. Pour half a cup of this mixture on two-thirds of a cup of flour, and stir to a smooth paste.

  5. Add the remainder of the mixture and beat well.

Bake and serve

  1. Bake the pudding under the meat.

  2. Baste with the drippings from the beef.

  3. When brown on one side turn the other side up and brown that.

  4. It will take about three-quarters of an hour.

  5. Bake in hot oven pans forty-five minutes.

  6. This is a more convenient way than to bake in the pan under the beef, and gives more crust.

  7. Cut in squares to serve.

  8. To be eaten with meat.

  9. Serve as a garnish for roast beef.

Nutrition, whole recipe (rough)

682Calories
27 gProtein
14 gFat
108 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
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 Young Men's Christian Association (Montpelier, Vt.). Women of the Auxiliary. 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 + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Flour and milk barely smell alike, yet cooks put them together in 78,219 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
Beaten eggs set the batter and help it rise and hold its structure as it bakes.
Flour
Forms the gluten-based structure that holds the batter's shape as it puffs.
Milk
Adds moisture and liquid that turns the batter into a pourable batter that steams and puffs.

The step that matters

Heat the fat until very hot before pouring in the batter. A hot pan or oven starts the batter cooking at once, creating steam that lifts the pudding. A cool start gives a flat, dense result.

“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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