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Pudding for Roast Beef

A simple milk, egg, flour, and salt pudding baked in a dripping pan under roast beef.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Pudding for Roast Beef

Oven, in the book's wordsA hot oven

Ingredients

Directions

Make the batter

  1. In a bowl, combine milk, eggs, flour, and salt. Stir well.

Bake with the roast

  1. Pour the mixture into the dripping pan under the meat.

  2. Bake for 30 minutes before the meat is done.

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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Bind the batter and help it set into a firm, sliceable pudding as it bakes.
Flour
Provides structure, thickening the batter so it sets rather than staying liquid.
Milk
Supplies the liquid that hydrates the flour and forms the body of the batter.

The step that matters

Pouring the batter into the dripping pan under the meat. The batter must catch the fat and juices dripping from the roast, which give it flavor and help it brown. Timing it to finish with the meat keeps the pudding hot and set when served.

“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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