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Dessert

★ Steamed Crumb Pudding

A steamed pudding made from dry bread crumbs, sugar, eggs, milk, and vanilla.

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 5 ingredients
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Why it works: Bread and egg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

★ Steamed Crumb Pudding

Ingredients

Directions

Make the batter

  1. Add 1 pint of hot milk to 1-1¼ cups dry bread crumbs, ¼-½ cup sugar, 2 eggs, and ½ tsp vanilla.

  2. If bread was very light, use a larger quantity of crumbs.

  3. Pour milk over crumbs, add sugar, cool; add beaten eggs and vanilla.

  4. Vanilla may be omitted.

Steam and serve

  1. Steam in large or small molds for 1-1½ hours.

  2. Unmold and serve with orange, hard, jelly, foamy, plain or any desired sauce.

Add fruit (optional)

  1. Add about ½ cup of fine cut raisins, citron, dried blueberries, English currants, or any desired fruit; also fresh red or black raspberries, blueberries, or blackberries.

Nutrition, whole recipe (rough)

582Calories
19 gProtein
6 gFat
108 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49

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

By Evora Bucknum Perkins. 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. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

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

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

  3. Bread + sugartop 32% of all pairs
    Smell alikelow
    Cooked together8,638 recipes

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

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

What each ingredient does

Dry bread crumbs
Form the bulk of the pudding, soaking up milk to create a soft, moist body.
Milk (in the method)
Hydrates the bread crumbs and provides moisture so the pudding stays tender when steamed.
Eggs
Bind the mixture and set during steaming to give the pudding a firm, custardy structure.
Sugar
Adds sweetness and contributes to the soft, moist texture of the pudding.

The step that matters

Cool the milk mixture before adding the beaten eggs. Eggs scramble when exposed to very hot liquid. Letting the milk and crumbs cool first lets the eggs blend in smoothly and set evenly during steaming.

“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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