Name: Batter Pudding, Baked
Ingredients: one pint of milk; one teaspoonful of salt; one teaspoonful of baking powder; two cupfuls of sifted flour; four eggs

Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Batter Pudding, Baked

Ingredients

Directions

Prepare the batter

Beat the yolks of four eggs separately.
Beat the whites of four eggs separately.
Combine the beaten yolks, one pint of milk, one teaspoonful of salt, one teaspoonful of baking powder, and two cupfuls of sifted flour.
Put the beaten whites in last.

Bake and serve

Bake in an earthen dish that can be set on the table.
Bake for forty-five minutes.
Serve with rich sauce.

Nutrition, whole recipe (rough)

682Calories

27 gProtein

14 gFat

108 gCarbs

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Egg	1 large egg (50g)	78
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.

By F. L. Gillette and Hugo Ziemann. 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.

Milk + flourtop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + eggtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Milk + eggtop 18% of all pairs

Smell alikemoderate

Cooked together88,785 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

What each ingredient does

Eggs: Yolks enrich the batter and whites, beaten and folded in last, lighten its texture.
Flour: Provides the main structure that holds the pudding together as it bakes.
Milk: Supplies the liquid that hydrates the flour and keeps the pudding moist.
Baking powder: Releases gas during baking so the pudding rises and becomes lighter.

The step that matters

Put the beaten whites in last. Beaten egg whites hold air that gives the pudding its lift. Folding them in gently at the end, rather than stirring hard, keeps that air from collapsing so the pudding rises properly in the oven.

“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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Batter Pudding, Baked