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Yorkshire Pudding

A baked batter of flour, skim milk, eggs, nutmeg, and salt, cooked under meat.

From an old cookbook · modernised transcription
By Charles Elme Francatelli · From a historical cookbook (Project Gutenberg) · 5 ingredients
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Yorkshire Pudding

Why it works: Flour and nutmeg are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 18,623 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Yorkshire Pudding

Ingredients

Directions

Make the batter

  1. Combine one pound of flour with three pints of skim milk, two eggs, nutmeg, and salt, then mix smoothly.

Bake

  1. Pour the batter into a greased dish.

  2. Bake under the meat, as recommended above.

Nutrition, whole recipe (rough)

694Calories
27 gProtein
15 gFat
109 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Nutmeg1 tsp ground (2.2g)12
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 Charles Elme Francatelli. 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. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + nutmegtop 15% of all pairs
    Smell alikemoderate
    Cooked together14,685 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: acetic acid (sour, vinegar).

Flour and milk 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

Flour
Forms the main structure as its proteins and starch set around the air and steam.
Eggs
Add structure and help the batter rise and set as it bakes.
Skim milk
Provides the liquid that hydrates the flour and turns the batter into a pourable mixture.

The step that matters

Mix the batter smooth. Dry flour lumps do not fully hydrate, so they stay dense and uneven in the finished pudding. Mixing until smooth gives an even batter that rises more uniformly in the hot fat.

Swap the nutmeg

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

  1. Nutmegthe original
  2. Cinnamonfits about as well
  3. Jalapenofits about as well
  4. Turmericfits less well

Fit is the average pairing score against flour, 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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