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Kentish Suet Pudding

A boiled suet and flour pudding from Kent, made with minced beef suet, flour, salt, pepper, egg, and milk or water.

From an old cookbook · modernised transcription
By Eliza Acton · From a historical cookbook (Project Gutenberg) · 8 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Kentish Suet Pudding

Ingredients

Directions

Make the dough

  1. Add a pound and a quarter of flour, half a pound of finely minced beef suet, half a teaspoonful of salt, and a quarter teaspoon of pepper to a mixing bowl.

  2. Mix these into a smooth paste with one well-beaten egg and a little cold milk or water.

Shape and boil

  1. Shape the mixture into the shape of a paste-roller.

  2. Fold a floured cloth around it and tie the ends tightly.

  3. Boil the pudding for two hours.

Nutrition, whole recipe (rough)

84Calories
6 gProtein
5 gFat
2 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
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 Eliza Acton. 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. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Beef + eggtop 31% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  3. Pepper + eggtop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Pepper and egg barely smell alike, yet cooks put them together in 50,580 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 (in the method)
Forms the structure that holds the dough together as it cooks.
Beef suet
Melts during boiling, adding richness and a tender, moist texture.
Egg
Binds the dough into a smooth paste and helps it set as it cooks.

The step that matters

Tie the cloth firmly. A firmly tied cloth holds the dough in shape while the pudding cooks in the boiling water. A loose cloth lets water soak in and the dough spread, leaving a soggy, misshapen pudding.

“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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