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Richlieu Pudding

A savory pudding made with chopped cold meat, bread, eggs, herbs, and spices, boiled for several hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Richlieu Pudding

Ingredients

Directions

Prepare the mixture

  1. Soak the bread in the milk until soft.

  2. In a bowl, combine the soaked bread, chopped meat, herbs, parsley, lemon peel, pepper, and salt.

  3. Mix in the two well-beaten eggs until well combined.

Cook and serve

  1. Grease a mold with butter and pour the mixture into it.

  2. Boil the pudding in water for 3 hours.

  3. Serve hot with gravy or allow to cool and serve cold.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

What each ingredient does

Cold meat
Forms the bulk of the pudding and gives it its savoury flavour and body.
Eggs
Bind the mixture together and help it set firm as it cooks.
Bread
Soaked in milk, it adds moisture and softness to the pudding.
Fat or suet
Adds richness and moisture, keeping the cooked pudding tender.

The step that matters

Boil the pudding in water for 3 hours. The pudding must cook long enough for the egg to set fully throughout. Water that boils too hard or runs low can let the mold boil dry or cook the outside unevenly, so the water level and steady simmering matter.

“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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