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Hot Puddings

From an old cookbook · modernised transcription
By Young Men's Christian Association (Montpelier, Vt.). Women of the Auxiliary · From a historical cookbook (Internet Archive) · 17 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Hot Puddings

Ingredients

Directions

  1. butter well and cover with slightly crushed and sweet- ened strawberries. Put the top on and serve imme- diately with whipped cream.

  2. MRS. F. H. MERRILL.

  3. Tapioca and Pineapple Pudding*

  4. One and a half cups of tapioca ; after it is swelled, add pineapple (which has been chopped fine and sweetened) as much as you can stir into the tapioca. Bake from an hour to an hour and a half. Then frost with the whites of two eggs, and two tablespoonfuls of sugar. Brown slightly.

  5. MRS. COTTRILL.

  6. Cottage Pudding*

  7. Beat all together briskly. Bake in a quick oven.

  8. Sauce : — Beat separately to a froth the yolks and whites of two eggs. To the yolks add one cup of sugar, the juice of one orange, and lastly the beaten whites. To be served immediately.

  9. Custard Souffle.

  10. Cream the butter, add the flour, add boiling milk and cook ten minutes, stirring all the while. To this mixture add the yolks of the eggs and sugar beaten to- gether. When cool add the beaten whites, and bake in a buttered dish twenty minutes. Serve with creamy sauce.

  11. MRS. E. P. SMILIE.

Nutrition, whole recipe (rough)

946Calories
29 gProtein
32 gFat
136 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Orange1 medium (131g)62
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  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 + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Swap the orange

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

  1. Vanillafits better
  2. Raisinfits better
  3. Coconutfits better
  4. Orangethe original

Fit is the average pairing score against sugar, milk, butter, flour, cream, egg. Candidates are from the same food group and used in at least 100 recipes.

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