Why it works: Cream and nutmeg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 7,920 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓
Tansey Pudding
Ingredients
Directions
Make the mixture
Beat seven eggs very light.
Mix the beaten eggs with a pint of cream and nearly as much tansy juice, with a little juice of tansy.
Add a quarter of a pound of powdered crackers or pounded rice made fine, a glass of wine, some grated nutmeg and sugar.
Stir the mixture over the fire to thicken.
Cook
Pour it into a pan and bake it, or fry it like an omelette.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 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.
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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Cream + nutmegtop 13% of all pairsSmell alikemoderateCooked together7,920 recipes
Shared aroma: acetic acid (sour, vinegar).
-
Egg + nutmegtop 17% of all pairsSmell alikelowCooked together24,744 recipes
Shared aroma: acetic acid (sour, vinegar).
-
Cream + eggtop 24% of all pairsSmell alikelowCooked together42,166 recipes
Shared aroma: acetic acid (sour, vinegar).
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
- Set the custard into a firm, sliceable structure as they cook.
- Cream
- Adds richness and a smooth, moist texture.
- Powdered crackers
- Absorb liquid and add body, helping the mixture thicken.
- Nutmeg
- Adds warm, aromatic spice flavour.
The step that matters
Stir the mixture over the fire to thicken. Egg proteins set when heated, and if the mixture gets too hot or stands still, the eggs can curdle or scramble. Keep the heat moderate and stir constantly so the custard thickens evenly and stays smooth.
“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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