Skip to main content
Dessert

The Henrietta Pudding

A custard-like pudding made with eggs, sugar, flour, cream, nutmeg and brandy, baked and dusted with powdered sugar.

From an old cookbook · modernised transcription
By Mary Randolph · From a historical cookbook (Project Gutenberg) · 4 ingredients
Jump to recipe ↓

Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

The Henrietta Pudding

Ingredients

Directions

Prepare

  1. Beat six eggs very light.

  2. Sift a pound of loaf sugar powdered into the eggs.

  3. Add a light pound of flour.

  4. Add half a grated nutmeg.

  5. Add a glass of brandy.

  6. Beat all together very well.

  7. Add a pint of cream.

Bake and serve

  1. Pour the mixture into a deep dish.

  2. Bake it.

  3. When done, sift some powdered sugar over it.

Nutrition, whole recipe (rough)

190Calories
7 gProtein
12 gFat
15 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
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 Mary Randolph. Recipe from a historical cookbook (Project Gutenberg).

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Egg + nutmegtop 17% of all pairs
    Smell alikelow
    Cooked together24,744 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Sugar + nutmegtop 20% of all pairs
    Smell alikelow
    Cooked together23,364 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Egg and nutmeg barely smell alike, yet cooks put them together in 24,744 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

What each ingredient does

Eggs
Beaten light, they trap air and set the pudding into a firm, custard-like structure as it bakes.
Loaf sugar
Sweetens the pudding and adds body to the batter.
Flour (in the method)
Gives the pudding bulk and structure so it holds its shape when baked.
Cream
Adds richness and moisture, giving a tender, soft texture.
Brandy (in the method)
Adds aroma and flavour to the pudding.

The step that matters

Beat all together very well. Thoroughly combining the eggs, sugar and flour evenly distributes the ingredients so the pudding bakes uniformly and does not separate into layers or streaks.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes