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Dessert

Fried Hasty Pudding

A fried pudding made from cornmeal, flour, eggs, and cracker crumbs, served with crisp bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Corn and flour are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 6,165 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fried Hasty Pudding

Oven, in the book's wordsA very hot oven

Ingredients

Directions

Prepare

  1. Prepare cornmeal mush and pack it solidly in a wet granite bread pan.

  2. Once cold, cut into ¾ inch slices.

Fry

  1. Dip slices in flour and fry in hot fat, or fry without dipping until browned on both sides.

  2. Dip slices in beaten egg and coat with cracker crumbs before frying in deep hot fat.

Serve

  1. Serve with crisp bacon.

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. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Corn + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together7,484 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Corn meal
Cooked into mush that sets firm when cold, so the slices hold their shape for frying.
Flour
Dry coating that helps the outside brown and crisp during frying.
Eggs
Beaten egg binds the coating so the cracker crumbs stick to the slices.
Cracker crumbs
Outer coating that browns and adds a crisp, crunchy crust.
Fat for frying
Hot frying medium that browns and crisps the surface of the slices.

The step that matters

Fry in hot fat. Hot fat sets and browns the coating quickly, so the slices crisp instead of soaking up grease and turning heavy or soggy.

“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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