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West Riding Pudding

From an old cookbook · modernised transcription
By Hamilton, Margaret · From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

West Riding Pudding

Ingredients

Directions

  1. jam. £ teaspoon baking-powder.

  2. 2 eggs. rind of 1 lemon grated,

  3. their weight in butter, sugar puff pastry, and flour.

  4. Cream the butter and sugar ; add flour and eggs ; line pie- dish with puff pastry, cover the bottom of the dish with jam ; pour in mixture, and bake hours.

  5. XMAS PUDDING (DELICIOUS) WITHOUT EGGS.

  6. £ lb. flour.

  7. £ lb. bx-ead-crumbs.

  8. £ lb. suet.

  9. £ lb. currants (washed). £ lb, raisins (stoned).

  10. £ lb. sultanas.

  11. J lb. mixed peel (chopped). i lb. brown sugar.

  12. 1 oz. pudding spice.

  13. Mix all well together with milk; put into well-buttered basins and boil 8 hours.

  14. Mrs. Wilson, The Manse, Tempo.

  15. HOME RECIPE BOOK

  16. half a cup of sugar. 2 eggs.

  17. vanilla essence.

  18. Put the milk on to boil, separate the yolks and whites, beat yolks with sugar ; add flour, then gelatine ; stir well together ; add milk boiling, then essence. Boil all together, put to cool ; before sending to table put white of eggs stiffly beaten on top. Mrs. Evans.

Nutrition, whole recipe (rough)

755Calories
28 gProtein
15 gFat
125 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Nutmeg1 tsp ground (2.2g)12

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

By Hamilton, Margaret. 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. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

Swap the lemon

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

  1. Raisinfits better
  2. Vanillafits better
  3. Figfits about as well
  4. Lemonthe original

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

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