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Oatmeal Pudding

A pudding made by soaking oatmeal in boiling milk overnight, then cooking with eggs and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Oatmeal Pudding

Ingredients

Directions

Prepare

  1. Pour boiling milk over oatmeal and let it soak overnight.

  2. Place the mixture in a basin just large enough to hold it.

  3. Add beaten eggs and salt.

  4. Cover tightly with a floured cloth.

Cook and serve

  1. Boil for 1.5 hours.

  2. Serve hot with cold butter and salt.

  3. Serve cold, sliced and toasted.

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 + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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

Oatmeal
Forms the body of the pudding and absorbs the milk to set into a firm, sliceable mass.
Milk
Softens the oatmeal during soaking and provides the liquid that gives the pudding its moist texture.
Eggs
Bind the mixture and help it set firm when cooked.

The step that matters

Cover tightly with a floured cloth. A tight cover traps steam so the pudding cooks evenly through and keeps its moisture. A loose cover lets steam escape, which can leave the outside dry and the centre under-set.

“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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