Name: Graham Pudding
Ingredients: 2 teaspoonfuls of preserve; 1 cupful sweet milk 2 cupfuls graham flour 1 cupful molasses 1 cupful chopped; 2 cupfuls graham flour 1 cupful molasses 1 cupful chopped raisins 2 small te; 1 cupful molasses 1 cupful chopped raisins 2 small teaspoonfuls of iteaspoonfu; 1 cupful chopped raisins 2 small teaspoonfuls of iteaspoonful each of gin- s; 2 small teaspoonfuls of iteaspoonful each of gin- soda ger

Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Graham Pudding

Ingredients

2 teaspoonfuls of preserve
1 cupful sweet milk 2 cupfuls graham flour 1 cupful molasses 1 cupful chopped
2 cupfuls graham flour 1 cupful molasses 1 cupful chopped raisins 2 small te
1 cupful molasses 1 cupful chopped raisins 2 small teaspoonfuls of iteaspoonfu
1 cupful chopped raisins 2 small teaspoonfuls of iteaspoonful each of gin- s
2 small teaspoonfuls of iteaspoonful each of gin- soda ger

Directions

Make the batter

Add 1 cupful sweet milk and 2 cupfuls graham flour.
Add 1 cupful molasses and 1 cupful chopped raisins.
Add 2 small teaspoonfuls of ginger soda, cinnamon, cloves.
Add 2 small teaspoonfuls of preserve, chopped citron, diced orange peel.

Steam and serve

Steam from 2 to 3 hours.
Serve with whipped cream or any kind of pudding sauce preferred.

Nutrition, whole recipe (rough)

773Calories

22 gProtein

10 gFat

151 gCarbs

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Grape	1/2 cup (76g)	62
Molasses	1 tbsp (20g)	58
Sugar	1 tbsp (12.5g) granulated	49

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

By Johnson, Vt. Congregational church. [from old catalog]. 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.

Flour + raisintop 1% of all pairs

Smell alikestrong

Cooked together9,075 recipes

Shared aroma: isobutyraldehyde (malty, green).
Molasses + raisintop 12% of all pairs

Smell alikelow

Cooked together3,577 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Milk + flourtop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Milk + raisintop 15% of all pairs

Smell alikemoderate

Cooked together7,155 recipes

Shared aroma: decanoic acid (acides aroma).
Flour + molassestop 16% of all pairs

Smell alikemoderate

Cooked together10,429 recipes

Shared aroma: ethanol (alcoholic, ethereal).

Milk and flour 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

Graham flour: Forms the bulk of the pudding and gives it a coarse, hearty structure.
Molasses: Adds sweetness, dark color and a moist, rich texture.
Sweet milk: Supplies the liquid that hydrates the flour and forms the batter.
Raisins: Add chewy texture and concentrated sweetness throughout the pudding.
Cinnamon and cloves (in the method): Provide warm, aromatic spice flavor.

“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.