Name: Baked Pudding, Oe Cakb-mouid
Ingredients: well-beaten eggs; milk; floured cloth; brandy sauce

Why it works: Milk and brandy are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 3,738 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓

Baked Pudding, Oe Cakb-mouid

Ingredients

well-beaten eggs
milk
floured cloth
brandy sauce

Directions

Mix the well-beaten eggs and milk together until moistened.
Beat the mixture well; if the consistency is not right, add a little more milk.
Press the pudding into a mold and wrap it in a floured cloth.
Boil for 5 hours or longer, then serve with brandy sauce.
Alternatively, bake in a buttered mold or tin for about 2 hours.

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.

Milk + brandytop 15% of all pairs

Smell alikemoderate

Cooked together3,738 recipes

Shared aroma: gamma-nonanolactone (coconut, sweet).
Egg + brandytop 17% of all pairs

Smell alikemoderate

Cooked together7,340 recipes

Shared aroma: acetoin (butter, cream).
Egg + milktop 18% of all pairs

Smell alikemoderate

Cooked together88,785 recipes

Shared aroma: 2-nonenal (fatty, green).
Milk + saucetop 29% of all pairs

Smell alikelow

Cooked together3,759 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Brandy + saucetop 38% of all pairs

Smell alikelow

Cooked together235 recipes