Skip to main content
Dessert

Nouilles Pudding

A baked pudding made with noodles, butter, eggs, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Nouilles Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the noodles

  1. Prepare nouilles pastry as directed previously.

  2. Cut and dry the nouilles, then boil them in water until soft.

  3. Remove the nouilles with a strainer and stir in 2 ounces of fresh butter while hot.

Make the mixture

  1. Cream 3 ounces of butter and mix in the well-whisked yolks of 3 eggs.

  2. Combine this mixture with the nouilles.

  3. Whisk the egg whites to a firm froth and gently fold them into the pudding mixture.

Bake

  1. Butter a pudding mold thickly and coat the inside with bread crumbs.

  2. Pour the mixture into the mold and bake in a moderate oven at 350°F (175°C) for about 30 minutes.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Yolks enrich and bind the mixture, while whipped whites lighten it and help it rise and set.
Butter
Adds richness and moisture, coating the noodles and softening the texture of the pudding.
Nouilles pastry
Provides the starchy noodle base that gives the pudding its body and structure.

The step that matters

Folding in the egg whites. Whites whipped to a firm froth trap air that lifts the pudding during baking. Folding gently keeps that air in; stirring vigorously deflates the foam and leaves a dense result.

“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.

You might also like

Bread PuddingBread Pudding153 recipesSoft Ginger BreadSoft Ginger Bread85 recipesOrange Potato BreadOrange Potato Bread80 recipesBrown Bread PuddingBrown Bread Pudding47 recipes