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Dessert

Boiled Almond-puddng

A sweet pudding made from blanched almonds, rose water, wine, cream, milk, egg, and flour, boiled and served with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Almond and flour are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Boiled Almond-puddng

Ingredients

Directions

Make the pudding

  1. Blanch the almonds and beat them into a smooth paste with the rose water.

  2. Add the wine, cream, milk, egg, and flour to the almond paste.

  3. Boil the mixture for half an hour.

Serve

  1. Serve with 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. Almond + flourtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Almond + rosetop 11% of all pairs
    Smell alikelow
    Cooked together1,465 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Almond + creamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

Almonds
Form the main body of the pudding, giving it a rich, nutty flavor and a thick paste-like texture.
Cream
Adds fat and richness, giving the pudding a softer, smoother texture.
Egg
Helps the mixture set and hold together as it cooks.
Flour
Thickens the mixture and gives it body so it holds its shape.

The step that matters

Boil the mixture for half an hour. Boiling must be steady enough to cook the egg and flour through and thicken the mixture, but too vigorous a boil can cause the egg to curdle and the texture to turn grainy.

“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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