Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓
Pineapple Pudding
Ingredients
Directions
Prepare the pineapple and custard
Prepare ripe pineapple by grating it very finely.
Make a custard with cream and egg; heat the custard over steam until sufficiently hot to congeal the cream (having drained the pineapple free from juice and sweetened it one hour before it will be ready to mix with the cream).
Pour into a heated dish a layer of the cream, then a layer of the pineapple until the whole is in the dish.
Top and serve
Beat sweet cream stiff, sweeten very sweet, and just before the dessert is served add the juice of the fruit, and pile the beaten cream on top.
Care must be taken or the custard and cream will get sour.
Coconut pudding can be made in the same way.
Make the meringue topping
Beat the whites of four eggs to a stifle froth. Add one cupful of sugar and juice of the lemon.
Spread on the pudding, jelly or jam, then the frosting. Bake until a delicate brown.
Nutrition, whole recipe (rough)
What these numbers assume: 5 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 |
| 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.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Bread + buttertop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Bread + milktop 11% of all pairsSmell alikemoderateCooked together11,466 recipes
Shared aroma: 2-undecenal (sweet).
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Bread + eggtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Egg proteins set when heated, thickening the custard and giving it body.
- Cream (in the method)
- Adds richness and a soft, smooth texture to the custard and topping.
- Sugar
- Sweetens the pudding and helps stabilise the beaten egg whites.
- Pineapple (in the method)
- Adds fruity acidity and aroma; its juice is stirred into the cream before serving.
The step that matters
Heat the custard gently over steam. Egg proteins set when heated, so a custard that gets too hot curdles and turns grainy or sour. Gentle, indirect heat thickens the cream smoothly.
“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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