Name: Cottage Pudding
Ingredients: 2 teaspoonfuls cream tar- iy2 cupfuls flour tar a little salt steam 1 hour; 1 tablespoonful flour juice; 1 pint boiling water; 1 cupful sugar butter size of an egg 1 egg 1 teaspoonful soda 14 cupful swee; 1 egg 1 teaspoonful soda 14 cupful sweet milk 2 teaspoonfuls cream tar- iy2 cu; 1 teaspoonful soda 14 cupful sweet milk 2 teaspoonfuls cream tar- iy2 cupfuls; 14 cupful sweet milk 2 teaspoonfuls cream tar- iy2 cupfuls flour tar a little; 1 tea-cupful sugar i/^ cupful butter 1 tablespoonful flour juice; 1 lemon beat all together

Why it works: Butter and milk 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 ↓

Cottage Pudding

Ingredients

2 teaspoonfuls cream tar- iy2 cupfuls flour tar a little salt steam 1 hour
1 tablespoonful flour juice
1 pint boiling water
1 cupful sugar butter size of an egg 1 egg 1 teaspoonful soda 14 cupful swee
1 egg 1 teaspoonful soda 14 cupful sweet milk 2 teaspoonfuls cream tar- iy2 cu
1 teaspoonful soda 14 cupful sweet milk 2 teaspoonfuls cream tar- iy2 cupfuls
14 cupful sweet milk 2 teaspoonfuls cream tar- iy2 cupfuls flour tar a little
1 tea-cupful sugar i/^ cupful butter 1 tablespoonful flour juice
1 lemon beat all together

Directions

Make the batter

Beat together 1 cupful sugar, butter, and an egg, then add 1 teaspoonful soda.
Add 1/4 cup sweet milk, 2 teaspoons cream, and 1/2 cup flour, then add a little salt.

Steam

Steam for 1 hour.

Make the sauce

Beat together 1 tablespoonful flour juice and grated rind of 1 lemon.
Beat all together, then add 1 pint boiling water; boil 3 minutes.

Nutrition, whole recipe (rough)

896Calories

28 gProtein

32 gFat

124 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Lemon	juice of 1 lemon (48ml)	12
Salt	1 tsp (6g)	0
Water	not in our table	0

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.

Butter + milktop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Cream + buttertop 8% of all pairs

Smell alikemoderate

Cooked together41,516 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Tea + lemontop 8% of all pairs

Smell alikemoderate

Cooked together610 recipes

Shared aroma: 3-hexenal (apple, fruity).
Cream + sugartop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Milk + teatop 11% of all pairs

Smell alikemoderate

Cooked together738 recipes

Shared aroma: 4-heptenal (creamy, biscuit).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour: Provides the structure that holds the pudding's crumb together as it sets.
Baking soda: Reacts with the acid in the batter to release gas, helping the pudding rise.
Cream of tartar: Acts as an acid that reacts with the baking soda to lift the batter.
Sugar: Adds sweetness and helps give the crumb a tender texture.
Butter: Adds fat for richness and a tender, moist crumb.
Egg: Binds the batter and adds structure as it sets.

Swap the lemon

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

Vanillafits better
Raisinfits better
Peachfits about as well
Lemonthe original

Fit is the average pairing score against cream, flour, sugar, butter, egg, milk, tea. 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.