Name: A Boiled Indian Pudding
Ingredients: one quart of milk; one pint of meal; five tablespoonfuls of west india molasses; two tablespoonfuls of suet chopped fine

Why it works: Milk and molasses are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 7,243 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

A Boiled Indian Pudding

Ingredients

one quart of milk
one pint of meal
five tablespoonfuls of west india molasses
two tablespoonfuls of suet chopped fine

Directions

Scald the milk, pour it over the meal, and add the other ingredients.
Put the pudding into a mold or bag, and boil for four hours.
Serve with hot maple molasses and butter.

Nutrition, whole recipe (rough)

207Calories

8 gProtein

8 gFat

27 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Milk	1 cup (244ml) whole	149
Molasses	1 tbsp (20g)	58

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Mary Ronald. 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 + molassestop 21% of all pairs

Smell alikelow

Cooked together7,243 recipes

Shared aroma: furaneol (caramel, strawberry).

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

What each ingredient does

Milk: Provides liquid that hydrates the meal and gives the pudding its body.
Meal: Forms the main structure as its starch thickens and sets during cooking.
West india molasses: Adds sweetness and deep flavor, and moisture to the pudding.
Suet: Adds fat that enriches the texture and keeps the pudding moist.

“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.