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White Pudding

A sausage made from beef suet, flour, salt, and pepper, boiled until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

White Pudding

Ingredients

Directions

Prepare

  1. In a bowl, mix the chopped beef suet and flour until well combined.

  2. Season the mixture with coarse sea salt and black pepper.

  3. Place the mixture into sausage casings or tie it in strong cloth, leaving room for expansion.

Cook and serve

  1. Boil in water for about an hour, or until tender when pricked with a fork.

  2. Cut off a portion.

  3. If in casings, broil it; if in cloth, transfer to a pie pan and heat thoroughly.

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. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Beef + flourtop 25% of all pairs
    Smell alikelow
    Cooked together10,677 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Beef and flour barely smell alike, yet cooks put them together in 10,677 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

Beef suet
Provides fat that keeps the pudding moist and rich as it cooks.
Flour
Binds the suet and gives the pudding body so it holds its shape.

The step that matters

Leave room for expansion when filling the casings or cloth. The mixture swells as it heats and firms as it cooks. Without room to expand, the casing or cloth can split or burst during boiling.

“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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