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Newark Pudding

A hearty beef and mutton bone broth with okra, tomatoes, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Okra and tomato work together. They rank in the top 3% of all ingredient pairs, and cooks put them together in 327 recipes. Both carry damascenone, which smells apple, rose. The science ↓

Newark Pudding

Ingredients

Directions

Prepare

  1. Crack the bones into splinters.

  2. Cut the meat into strips.

  3. Mince the herbs.

Make the broth

  1. Combine the water and meat in a pot over the fire.

  2. Simmer for four hours.

  3. Strain off the liquid.

  4. Divide into two portions.

  5. Season the meat and bones.

  6. Return one portion to the pot.

  7. Add pepper.

  8. Boil and skim.

Finish and serve

  1. Add the okra, tomatoes, and sugar.

  2. Simmer for half an hour.

  3. Boil briskly for one minute and skim.

  4. Serve.

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. Okra + tomatotop 3% of all pairs
    Smell alikemoderate
    Cooked together327 recipes

    Shared aroma: damascenone (apple, rose).

  2. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  3. Beef + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together5,448 recipes

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

  4. Okra + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together727 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

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

What each ingredient does

Coarse beef
Breaks down during long simmering to give the broth body and savoury flavour.
Mutton bones
Release gelatin and marrow flavour into the water, adding richness and body to the broth.
Okra
Its natural thickening starch helps give the finished broth a fuller consistency.
Tomatoes
Add acidity and a bright, tangy flavour that balances the rich meat.

The step that matters

Skim during the boil. Skimming removes the foam and fat that rise as the broth boils. Leaving them in makes the liquid cloudy and greasy, and it tastes heavier.

Swap the okra

How well each one fits the dish's main ingredients (beef, mutton, ham, tomato, pepper, sugar):

  1. Capsicumfits better
  2. Carrotfits better
  3. Potatofits about as well
  4. Okrathe original

Fit is the average pairing score against beef, mutton, ham, tomato, pepper, sugar. 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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