Why it works: Flour and almond are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Almond Pudding
Ingredients
Directions
Prepare the almonds
Put a pound of sweet almonds in hot water until the skin will slip off them.
Pound them with a little orange flower or rose water, to keep them from oiling.
Make the batter
Mix with them four crackers, finely pounded, or two gills of rice flour.
Add six eggs, a pint of cream, a pound of sugar, half a pound of butter, and four tablespoonfuls of wine.
Fill and bake
Put a nice paste in the bottom of your dish, garnish the edges.
Pour in the pudding and bake it in a moderate oven.
Nutrition, whole recipe (rough)
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 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Almond | 1 almond (1.2g) | 7 |
| 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.
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.
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Flour + almondtop 5% of all pairsSmell alikemoderateCooked together8,673 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Rice + almondtop 6% of all pairsSmell alikestrongCooked together1,456 recipes
Shared aroma: 2,4-decadienal (seaweed).
-
Cream + buttertop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
-
Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Almond + buttertop 11% of all pairsSmell alikemoderateCooked together9,245 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sweet almonds
- Pounded into the base, they give the pudding its body and nutty flavour.
- Eggs
- Set during baking, giving the pudding structure and a tender, custard-like texture.
- Cream
- Adds moisture and richness, keeping the pudding soft and smooth.
- Sugar
- Sweetens the pudding and helps brown its surface as it bakes.
- Butter
- Adds fat for richness and a tender crumb.
- Rice flour
- Thickens the mixture and adds structure so it holds together when baked.
The step that matters
Pounding the almonds with orange flower or rose water. Ground almonds can release their oil and separate into a greasy paste when worked. A little floral water helps keep the almond mixture smooth and evenly combined.
“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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