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Dessert

Tapioca Fruit Pudding

A pudding made with tapioca, water, sugar, lemon rind and juice, and fresh fruit, baked and served cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lemon and red currant work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 309 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Tapioca Fruit Pudding

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Soak the tapioca in water overnight.

  2. Drain the water in the morning.

  3. Add sugar and lemon rind and juice to the tapioca.

  4. Place the fresh fruit in a pudding dish.

  5. Mix in the tapioca mixture.

Bake and serve

  1. Bake in a slow oven at 300°F (150°C) for 1 hour.

  2. Serve cold.

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. Lemon + red curranttop 12% of all pairs
    Smell alikemoderate
    Cooked together309 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  2. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  3. Sugar + red curranttop 26% of all pairs
    Smell alikelow
    Cooked together1,156 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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

Tapioca
Thickens the juices as it cooks, giving the pudding its body and a soft, set texture.
Sugar
Adds sweetness and balances the tartness of the fruit and lemon.
Fresh fruit
Provides the main flavour and moisture, and its juices mix with the tapioca as it bakes.
Lemon
Adds acidity and aroma that brighten the sweetness and the fruit flavour.

The step that matters

Soak the tapioca overnight and drain it. Tapioca must hydrate fully before baking so its starch can swell and cook evenly. Draining removes the soaking water, so the pudding is not watery and sets properly in the oven.

Swap the red currant

How well each one fits the dish's main ingredients (sugar, lemon):

  1. Orangefits better
  2. Limefits better
  3. Vanillafits better
  4. Red currantthe original

Fit is the average pairing score against sugar, lemon. 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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