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Potato Pudding

A baked dish of boiled potatoes mixed with eggs and salt, folded with beaten egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Potato and egg are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 4,978 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Potato Pudding

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the potatoes

  1. Boil the potatoes until tender, then grate them.

  2. In a bowl, mix the grated potatoes with the yolks of the eggs and salt.

Make the batter

  1. Beat the egg whites until foamy, then gently fold them into the potato mixture.

Bake and serve

  1. Pour the mixture into a baking dish and bake in a 400°F (200°C) oven until set.

  2. Serve with sauce of your choice.

Recipe from a historical cookbook (Internet Archive).

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.

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. Potato + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 recipes

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

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

What each ingredient does

Potatoes
Provide the starchy bulk that gives the pudding its body and soft texture.
Eggs
Yolks bind the potatoes, and whipped whites lift the mixture and help it set.

The step that matters

Folding in the egg whites. Whipped whites hold air that gives the pudding lift. Stirring them in vigorously knocks that air out, so folding gently keeps the mixture light and airy after baking.

“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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