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Hasty Pudding, Italian Fashion

A savory pudding made from Indian meal, eggs, cheese, and butter, fried after cooling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cheese and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Hasty Pudding, Italian Fashion

Ingredients

Directions

Prepare the mush

  1. Boil 1 cup of Indian meal in water until thick and smooth.

  2. Spread the mush on a flat dish and let it cool and harden.

  3. Cut the hardened mush into diamond-shaped pieces.

Coat and fry

  1. Dip each piece in beaten eggs and then in grated cheese.

  2. Fry in ½ cup of hot butter until slightly browned.

Serve

  1. Serve very hot for luncheon.

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. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + cheesetop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 recipes

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

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

What each ingredient does

Indian meal
Cooks into a thick mush that sets firm as it cools, giving the pieces their shape.
Eggs
Bind the coating so the cheese adheres to each piece and holds during frying.
Grated cheese
Adds savory flavor and helps the outside brown in the pan.
Butter
Fat for frying that browns the surface and adds rich flavor.

The step that matters

Let the mush cool and harden fully before cutting. Cornmeal starch sets as it cools. If the mush is cut while still warm, the pieces stay soft and can break apart when dipped and fried.

“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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