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Calf's Sweetbread Pudding

A custard-like pudding made with calf sweetbread, milk rolls, eggs, butter, and optional mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Calf's Sweetbread Pudding

Ingredients

Directions

Prepare

  1. Boil the sweetbread in salted water for a few minutes.

  2. Let it cool and cut it into nut-sized pieces.

  3. Grate the crust from the milk rolls.

  4. Soak the grated milk rolls in milk for 30 minutes.

  5. Wring them out well.

Make the batter

  1. Cream the butter.

  2. Gradually add the egg yolks.

  3. Add salt.

  4. Add the soaked bread.

  5. Add the sweetbread.

  6. If desired, add thinly sliced mushrooms.

  7. Fold in the whipped egg whites.

Cook

  1. Pour the batter into a pudding form.

  2. Boil for 15 minutes in a kettle of boiling water.

  3. Transfer the covered kettle to the Caloric cooker for 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.

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

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

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Milk + mushroomtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,231 recipes

    Shared aroma: 1-hexanal (fruit).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Egg yolks
Enrich the batter and help bind it as it sets, giving a rich, tender custard-like texture.
Egg whites
Whipped and folded in, they trap air that lightens the pudding and helps it rise.
Butter
Creamed with the batter, it adds fat for richness and a tender crumb.
Milk rolls
Soaked in milk, they become a soft bread base that gives the pudding its body.
Milk
Softens the grated rolls so they blend evenly into the batter and keeps it moist.
Calf's sweetbread
Provides the main meaty filling, giving the pudding its distinctive texture and flavor.

The step that matters

Folding in the whipped egg whites. Whites hold air only if whipped stiff and folded in gently. Overmixing deflates the foam, so the pudding turns out dense instead of light.

“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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