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Dessert

Hominy Pudding

A baked pudding made from hominy, milk, eggs, butter, sugar, and lemon or vanilla extract.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Hominy Pudding

Ingredients

Directions

Make the custard

  1. Combine two-thirds cupful of hominy, one and a half pints of milk, two eggs, one tablespoonful of butter, one teaspoonful of extract of lemon or vanilla, and one cupful of sugar.

  2. Boil hominy in milk for one hour.

  3. Pour the boiled mixture over the beaten eggs, extract, and sugar, then add the butter.

Bake

  1. Pour into a buttered pudding dish.

  2. Bake in a hot oven for twenty minutes.

Nutrition, whole recipe (rough)

390Calories
15 gProtein
25 gFat
29 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12

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.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Eggs
Set as they heat, giving the custard its structure and firm body.
Milk
Forms the liquid base that the hominy cooks in and the custard sets from.
Hominy
Softens as it cooks in the milk, providing body and a tender, starchy texture.
Sugar
Sweetens the custard and softens its texture.
Butter
Adds fat for richness and a smoother, softer texture.

The step that matters

Pouring the boiled mixture over the beaten eggs. The mixture is hot, and the eggs can scramble if it goes in too fast. Pouring slowly while whisking gently warms the eggs so they blend into a smooth custard instead of curdling.

Swap the lemon

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

  1. Vanillafits better
  2. Figfits about as well
  3. Coconutfits about as well
  4. Lemonthe original

Fit is the average pairing score against milk, butter, sugar, 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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