Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓
A Good Semoulina, or Soujee Pudding
Ingredients
Directions
Make the semolina base
Drop two tablespoonsful of semoulin into a pint and a half of boiling milk, stirring until not lumpy.
Continue stirring for eight to ten minutes.
Finish and bake
Add two ounces of butter and three and a half ounces of pounded sugar (or finest Lisbon).
Add grated rind of a lemon.
While the mixture is still warm, beat gradually and briskly five well-whisked eggs into it.
Pour the mixture into a buttered dish.
Bake for about half an hour in a moderate oven.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
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Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Semolina (in the method)
- Thickens the milk into a stiff, smooth base that holds the pudding together.
- Eggs
- Set during baking to give the pudding its custard-like structure.
- Butter
- Adds richness and a soft, tender texture to the pudding.
- Milk (in the method)
- Forms the liquid base that the semolina thickens.
The step that matters
Beating the eggs in while the mixture is warm. Eggs added to a very hot mixture can scramble, while a cooler mixture may not cook them evenly. Beating gradually and briskly while the mixture is still warm helps the eggs blend in smoothly before baking sets the 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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