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Dessert

Brown and Polson Tea-cup Pudding for Infants

A steamed pudding made with milk, sugar, egg, cornflour, salt, and orange peel, served hot.

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

Brown and Polson Tea-cup Pudding for Infants

Ingredients

Directions

Make the batter

  1. Mix a dessert spoonful of Brown and Polson's cornflour with half a pint of milk, six lumps of sugar, a grain of salt, and a very little grated orange peel.

  2. Stir these on the fire to boil for five minutes.

  3. Add one egg, beat up until well mixed.

  4. Pour this batter into a buttered tea-cup.

Cook and serve

  1. Tie it up in a small cloth.

  2. Boil it for twenty-five minutes.

  3. Serve it while hot.

Nutrition, whole recipe (rough)

276Calories
14 gProtein
13 gFat
25 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
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.

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 + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Cornflour (in the method)
Thickens the milk into a set, spoonable custard as it boils.
Egg
Adds richness and helps the pudding set firm when cooked.
Milk
Forms the liquid base that the cornflour thickens and the egg enriches.
Sugar
Adds sweetness to the pudding.

The step that matters

Stir the cornflour mixture while it boils. Cornflour must be heated to a boil with constant stirring to swell and thicken fully. Undercooked starch leaves a raw, pasty taste and a thin texture, and lumps form if it settles on the bottom of the pan.

“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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