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Turkey Puddings

Turkey puddings made with minced onions, turkey, bread crumbs, egg yolks, cream or butter, and spices, stuffed in sausage skins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Mace and nutmeg are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 6,557 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Turkey Puddings

Ingredients

Directions

Prepare the filling

  1. Mix minced onions with soaked bread crumbs and chopped turkey.

  2. Pound the mixture well in a mortar, then pass it through a sieve and return it to the mortar.

  3. Add egg yolks and cream or butter gradually, beating well.

  4. Season with salt, mace, and nutmeg to taste.

Fill and cook

  1. Fill cleaned sausage skins with the mixture and tie the ends.

  2. Simmer the puddings gently without boiling.

  3. Drain and let cool.

  4. Prick with a fork.

  5. Wrap in buttered paper.

  6. Broil on a grill.

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. Mace + nutmegtop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  2. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Bread + turkeytop 12% of all pairs
    Smell alikemoderate
    Cooked together822 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Milk + turkeytop 13% of all pairs
    Smell alikemoderate
    Cooked together281 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Turkey
Provides the main body and meaty texture of the filling.
Egg yolks
Bind the filling and add richness and a smooth, set texture.
Bread crumbs
Soaked in milk, they add moisture and help the filling hold together.
Cream or butter
Adds fat and moisture, giving the filling a softer, richer texture.
Onions
Add savory flavor and aroma to the filling.

The step that matters

Simmer gently without boiling. Boiling can toughen the egg-bound filling and split the casings, so keep the water just below a simmer so the mixture sets evenly.

Swap the onion

How well each one fits the dish's main ingredients (bread, milk, turkey, egg, cream, mace, nutmeg):

  1. Potatofits better
  2. Capsicumfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against bread, milk, turkey, egg, cream, mace, nutmeg. 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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