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Dessert

Cold Berry Pudding

A chilled pudding made with huckleberries, sugar, buttered stale bread, and served with hot foamy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and sauce match in chemistry and in kitchens. They rank in the top 13% of all ingredient pairs, and cooks put them together in 5,147 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Cold Berry Pudding

Ingredients

Directions

Prepare

  1. Heat the huckleberries and sweeten to taste.

Assemble

  1. Line the bottom of a quart bowl with buttered stale bread.

  2. Add a layer of the hot huckleberries.

  3. Add a layer of buttered stale bread.

  4. Repeat until the bowl is full.

  5. Press down with a weight.

Serve

  1. Once cold, turn out of the bowl and serve with hot foamy sauce.

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. Sugar + saucetop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Bread + saucetop 22% of all pairs
    Smell alikelow
    Cooked together4,934 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sugar + breadtop 32% of all pairs
    Smell alikelow
    Cooked together8,638 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

Canned huckleberries
Provide the main fruit flavour and moisture that soaks into the bread layers.
Buttered stale bread
Forms the body of the pudding, soaking up the fruit juices as it sets.
Sugar
Sweetens the huckleberries to taste, balancing their natural tartness.

“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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