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Potato Pudding, Cottage

A baked dish of mashed potatoes mixed with suet, milk, cheese, and hot water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Potato and milk are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 3,611 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Potato Pudding, Cottage

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

Make the mixture

  1. Mix the mashed potatoes, suet, milk, and cheese until well combined.

  2. Melt the suet and cheese or chop them finely before adding.

  3. Add hot water until the mixture forms a stiff mass.

Bake

  1. Transfer the mixture to an earthen dish and bake for a short time.

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. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  3. Potato + cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together959 recipes

    Shared aroma: sotolon (curry, maple).

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

What each ingredient does

Boiled mashed potatoes
Forms the bulk of the pudding and gives it a soft, starchy body.
Suet
Adds fat that keeps the pudding moist and tender as it bakes.
Milk
Adds moisture and helps the mixture combine smoothly.
Cheese
Adds savoury flavour and fat, and helps the top brown in the oven.

The step that matters

Add hot water until the mixture forms a stiff mass. Hot water softens and blends the suet and potato starch so they bind into a cohesive mass. Adding too much makes the mixture slack and wet, so it will not hold its shape or bake up firm.

“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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