Why it works: Flour and parsley are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 16,675 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Kidney Pudding
Ingredients
Directions
Prepare
Mix two tablespoonfuls of the flour with the pepper and a teaspoonful of salt.
Cut the kidneys in slices, and dip each bit into this seasoning.
Make the remaining flour, baking powder, salt, and dripping into a paste.
Roll the paste out, grease a pudding-basin, and line it with paste.
Assemble and boil
Fill the basin with the kidneys, sprinkling each layer with chopped parsley, and cover with pastry.
Dip a cloth in boiling water, flour it thickly, lay it over the top of the pudding, and tie it securely with string round the rim of the basin; then tie the corners over the top, forming a handle.
Put the pudding into a pan of boiling water, enough to cover it, and boil two hours.
Serve
Take it out, dip it into cold water for a moment, remove the cloth, and serve on a hot dish.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 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.
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 + parsleytop 12% of all pairsSmell alikemoderateCooked together16,675 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Kidneys (in the method)
- Form the savoury filling that gives the pudding its main flavour and body.
- Flour
- Thickens the seasoning coating and, with the baking powder, gives the paste its structure.
- Baking powder (in the method)
- Releases gas in the paste so the crust rises and stays light.
- Dripping (in the method)
- Adds fat to the paste, giving it tenderness and richness.
The step that matters
Boil the pudding in enough water to cover it. The cloth-wrapped pudding must stay fully submerged for the whole two hours so the paste cooks evenly; if the water drops below the pudding, the exposed top dries and the crust cooks unevenly.
“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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