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Dessert

Walnut Pudding

A baked walnut pudding made with eggs, sugar, bread crumbs, farina, baking powder, and walnuts, topped with pineapple and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Walnut Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the batter

  1. Preheat the oven to 350°F (175°C).

  2. Beat the egg yolks until lemon‑colored and thick.

  3. Add the sifted sugar, then the bread crumbs and farina sifted with the baking powder.

  4. Fold in the chopped walnuts and finally the stiffly beaten egg whites.

Bake and serve

  1. Pour the mixture into two well‑buttered square baking pans.

  2. Bake until golden brown.

  3. Remove from the pans and place on a towel to cool.

  4. Once cooled, cut into squares and top with chopped pineapple and whipped cream.

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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  2. Bread + walnuttop 17% of all pairs
    Smell alikemoderate
    Cooked together714 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  4. Egg + walnuttop 23% of all pairs
    Smell alikemoderate
    Cooked together6,037 recipes

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

  5. Sugar + walnuttop 26% of all pairs
    Smell alikemoderate
    Cooked together7,147 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
Whipped whites and beaten yolks give the pudding its light, airy structure.
Farina
Gives the pudding body and a tender, set crumb as it bakes.
Bread crumbs
Add bulk and soften the crumb, adding body to the batter.
Walnuts
Add texture and a nutty flavour that contrasts the soft crumb.
Sugar
Sweetens the batter and helps brown the surface as it bakes.

The step that matters

Folding in the egg whites. Stiffly beaten whites hold the batter's air. Stirring them in roughly or overmixing deflates the foam, leaving a dense pudding instead of a light one.

Swap the walnut

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

  1. Pecansfits better
  2. Chestnutfits better
  3. Peasfits better
  4. Walnutthe original

Fit is the average pairing score against egg, sugar, bread. 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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