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A Boiled Puddins From the Other Half of the Meat

A boiled pudding made with seasoned meat and pudding paste, cooked in water for several hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and onion are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

A Boiled Puddins From the Other Half of the Meat

Ingredients

Directions

Prepare

  1. Season the meat with pepper, salt, and minced onion if desired.

  2. Grease a pudding bowl and line it with pudding paste.

  3. Fill the bowl with the seasoned meat.

  4. Fold the paste over the meat and tie it in a cloth.

Boil

  1. Place the bowl in a pot of boiling water.

  2. Boil for 3 hours, adding water to the pot as needed.

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. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  2. Meat + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,364 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Meat
Forms the savory filling, and its juices and fat cook into the pudding.
Pudding paste
Encloses the filling and holds its shape while it cooks in steam.

The step that matters

Keep the pot boiling and topped up with water. The pudding cooks gently by steam and hot water over three hours. If the water level drops or the boil stops, the pudding cooks unevenly and the paste can turn heavy or stick to the bowl.

Swap the onion

The recipe marks onion as optional. How well each one fits the dish's main ingredients (meat, pepper):

  1. Capsicumfits better
  2. Mustardfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against meat, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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