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Dessert

Rye Pudding

A pudding made from rye meal, milk or cream, salt, and eggs, boiled for an hour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rye and milk work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 918 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Rye Pudding

Ingredients

Directions

  1. In a bowl, combine rye meal, cold milk or cream, salt, and eggs, and mix well until smooth.

  2. Pour the mixture into a bowl that has been wet with cream.

  3. Boil for 1 hour.

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. Rye + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together918 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

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

  3. Rye + eggtop 32% of all pairs
    Smell alikelow
    Cooked together484 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Rye meal
Gives the pudding its distinctive earthy flavor and some body.
Eggs
Set as they heat, giving the pudding its firm, sliceable structure.
Milk or cream
Provides moisture and richness, keeping the pudding tender.

The step that matters

Boil for 1 hour. Egg proteins set with heat, but a vigorous boil can overcook them, making the pudding curdled or grainy. Keep the heat steady so the custard sets evenly.

“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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