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Boiled Flour Pudding

A simple pudding made by boiling a flour, egg, milk, and salt mixture in a cloth bag.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Boiled Flour Pudding

Ingredients

Directions

Make the pudding

  1. In a large bowl, combine the flour, eggs, milk, and salt.

  2. Pour the mixture into a cloth bag and tie it securely.

Boil and serve

  1. Boil the bag in water for 1 hour.

  2. Remove from water and serve with your choice of sauce.

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Flour
Provides the starch and structure that hold the pudding together as it cooks.
Eggs
Set when heated, binding the pudding and giving it a firm, custard-like body.
Milk
Supplies moisture and dairy proteins that create a tender, soft interior.

The step that matters

Tying the cloth bag. If the bag is not tied securely, water can enter during boiling and make the pudding soggy, so the seal must be tight before it goes into the pot.

“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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