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Dessert

Another Almond Pudding

A sweet pudding made from almonds, milk, butter, eggs, and rusks, baked until thick.

From an old cookbook · modernised transcription
By Eliza Leslie · From a historical cookbook (Project Gutenberg) · 9 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Another Almond Pudding

Ingredients

Directions

Prepare the almond paste

  1. Blanch three quarters of a pound of shelled sweet almonds, and three ounces of shelled bitter almonds, and beat them in a mortar to a fine paste.

  2. Mix them well, adding by degrees a tea-cup full, or more, of rose water.

Make the custard base

  1. Boil a pint of rich milk with a few sticks of cinnamon broken up and a few blades of mace.

  2. When the milk has come to a boil, take it off the fire, strain it into a pan, and soak five stale rusks cut into slices in it. Let the rusks soak until quite dissolved.

  3. Stir to a cream three quarters of a pound of fresh butter, mixed with the same quantity of powdered loaf-sugar.

  4. Beat ten eggs very light, yolks and whites together, and then stir alternately into the butter and sugar, the rusk, eggs, and almonds.

  5. Set the mixture on a stove or a chafing dish, and stir the whole together until very smooth and thick.

Bake and serve

  1. Put it into a buttered dish and bake it for three quarters of an hour.

  2. It must be eaten cool or cold.

Nutrition, whole recipe (rough)

336Calories
15 gProtein
25 gFat
13 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Almond1 almond (1.2g)7

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

By Eliza Leslie. 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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  3. Almond + milktop 16% of all pairs
    Smell alikemoderate
    Cooked together5,800 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. 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

Sweet almonds
Provide the main body and nutty flavour of the pudding.
Eggs
Set the mixture and give it a light, custard-like structure when baked.
Butter
Adds richness and a smooth, creamy texture to the mixture.
Rusks
Soak up the milk and thicken the mixture, giving it body.
Rich milk
Supplies moisture and richness, carrying the spice flavours into the pudding.

The step that matters

Stirring the mixture on the stove until thick. The mixture must be stirred constantly until very smooth and thick before baking. Eggs thicken as they heat, so if the mixture is left unstirred it can curdle or form lumps, and it will not set evenly in the oven.

Swap the almond

How well each one fits the dish's main ingredients (milk, butter, egg):

  1. Pecansfits better
  2. Cocoafits about as well
  3. Almondthe original
  4. Walnutfits about as well

Fit is the average pairing score against milk, butter, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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