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Dessert

Delicate Indian Pudding

A pudding made from milk, Indian meal, sugar, butter, eggs, salt, and ginger, baked slowly.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 5 ingredients
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Delicate Indian Pudding

Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Delicate Indian Pudding

Ingredients

Directions

Cook the meal

  1. Boil milk in a double boiler.

  2. Sprinkle the Indian meal into the milk, stirring all the while; cook for twelve minutes, stirring often.

Make the custard

  1. Beat together the eggs, salt, sugar, and one-half teaspoonful of ginger.

  2. Stir the butter into the meal and milk.

  3. Pour this gradually over the egg mixture.

Bake and serve

  1. Bake slowly for one hour.

  2. Serve with sauce of heated syrup and butter.

Nutrition, whole recipe (rough)

229Calories
14 gProtein
13 gFat
13 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Ginger1 tsp grated fresh (2g)2
Salt1 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.

Photo for illustrative purposes only · Contact us to use it

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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  2. Milk + gingertop 19% of all pairs
    Smell alikemoderate
    Cooked together4,519 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

  3. Ginger + eggtop 33% of all pairs
    Smell alikelow
    Cooked together7,337 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Milk
Forms the liquid base that the meal thickens and the eggs set into a custard.
Indian meal
Its starch swells in hot milk, thickening the pudding and giving it body.
Eggs
Set when baked, giving the pudding its structure and a firm, custardy texture.

The step that matters

Pour the hot meal mixture gradually over the eggs. Adding the hot mixture slowly while whisking warms the eggs gently. Pouring it in all at once can scramble the eggs and leave lumps instead of a smooth custard.

Swap the ginger

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

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Dillfits better
  4. Gingerthe original

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

“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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