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Hasty Pudding Fried in Crumbs

A dish of sliced hasty pudding coated in eggs and crumbs, then fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Hasty Pudding Fried in Crumbs

Ingredients

Directions

Prepare

  1. Slice the hasty pudding.

  2. Dip each slice into beaten eggs.

  3. Coat with bread or cracker crumbs.

Cook

  1. Fry on a griddle until golden brown.

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).

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

What each ingredient does

Hasty pudding
Forms the main body of the dish, holding its shape once sliced and fried.
Eggs
Bind the crumb coating to the slices and help it set and brown when fried.
Bread or cracker crumbs
Form a crisp outer crust that browns and crisps in the hot griddle fat.

The step that matters

Fry on a griddle until golden brown. The surface needs enough heat to brown the crumb coating before the inside over-dries or the coating absorbs too much fat. Browning depends on steady, moderate heat and dry crumbs.

“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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