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Boiled Flour Pudding

A boiled pudding made with milk, flour, eggs, salt, and butter.

From an old cookbook · modernised transcription
By Jacqueline Harrison Smith (ed.) · From a historical cookbook (Project Gutenberg) · 3 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 ↓

Boiled Flour Pudding

Ingredients

Directions

Make the batter

  1. Combine one pint of milk, flour enough to thicken, and a little salt in a pot.

  2. Beat the eggs separately and add the yolks to the mixture first.

  3. Dissolve an even teaspoonful of saleratus in a little warm water.

  4. Add a very small piece of butter.

  5. Add the whites of the eggs last.

Boil

  1. Flour the inside of it.

  2. Boil for 1 hour in a mould or bag in boiling water.

Nutrition, whole recipe (rough)

227Calories
14 gProtein
13 gFat
13 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
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 Jacqueline Harrison Smith (ed.). 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).

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

What each ingredient does

Eggs
Yolks enrich and bind the custard, while whites add lightness to the pudding.
Flour (in the method)
Thickens the milk and gives the pudding its set structure.
Milk
Provides the liquid base that the flour thickens and the eggs set into.
Saleratus (in the method)
Releases gas when heated, helping the pudding rise and become light.
Butter (in the method)
Adds fat for a softer texture and richer flavour.

The step that matters

Add the whites of the eggs last. Egg whites hold air and lift the pudding, so adding them last with gentle mixing avoids deflating them and keeps the texture light.

“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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