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Maccaroni Pudding

A baked macaroni dish cooked with milk, butter, eggs, sugar, and flavoring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Maccaroni Pudding

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 ↓

Maccaroni Pudding

Ingredients

Directions

Prepare the macaroni

  1. Soak the macaroni in cold water for 18 minutes.

  2. Strain the macaroni and add it to 1 pint of boiling milk and 1 ounce of butter.

  3. Cook until the macaroni is tender.

Make the pudding

  1. Beat the eggs and mix in with sugar and flavoring.

  2. Pour the mixture into a buttered tin or stewpan and steam for 1 hour.

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.

Photo for illustrative purposes only · Contact us to use it

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

    Shared aroma: decanal (soap, orange peel).

  3. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Macaroni
Provides the body of the pudding and absorbs milk as it cooks until tender.
Milk
Cooks the macaroni and forms the liquid base that sets into a soft custard-like texture.
Butter
Adds richness and a smooth, tender mouthfeel to the pudding.
Eggs
Set when steamed, binding the pudding into a soft, sliceable structure.

The step that matters

Steaming the pudding mixture. Steam heat must set the beaten eggs gently. Too much heat or boiling can make the eggs curdle or leave the pudding rough and watery.

“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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