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Kidney Pudding

A pudding made from sliced kidneys, flour, pepper, and salt, boiled in a pudding basin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mutton and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,442 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Kidney Pudding

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare the filling

  1. Cut the kidneys into slices about ¼ inch thick.

  2. Season the slices with black pepper and coarse sea salt.

  3. Sprinkle the flour over the seasoned kidneys and mix well.

Assemble and cook

  1. Line a pudding basin as directed for beefsteak pudding.

  2. Place the kidney mixture into the lined basin.

  3. Cover with a lid, tie it in a cloth, and boil for 2.5 hours.

  4. Serve as directed for beefsteak pudding.

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. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Mutton + flourtop 29% of all pairs
    Smell alikelow
    Cooked together2,695 recipes

    Shared aroma: hexanal (grass, green).

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

What each ingredient does

Kidneys
Provide the main meat and rich, savoury flavour of the filling.
Flour
Coats the slices and thickens the cooking juices into a gravy.

“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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