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Fried Hasty Pudding Balls

A fried ball made from hasty pudding, butter, egg, and flour, cooked in hot drippings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fried Hasty Pudding Balls

Ingredients

Directions

Make the pudding

  1. Prepare hasty pudding according to your preferred recipe.

  2. While the pudding is hot, stir in the butter.

  3. Once the mixture cools slightly, add the beaten egg and mix well.

Shape and fry

  1. Shape the mixture into balls about 2.5 inches in diameter, rolling them in flour.

  2. Fry the balls in hot drippings until golden brown.

  3. Serve hot.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Hasty pudding
Forms the base body that holds the balls together.
Butter
Adds richness and moisture to the pudding mixture.
Egg
Binds the mixture so the balls hold their shape.

The step that matters

Add the egg only after the mixture cools slightly. Adding beaten egg to very hot pudding can scramble it into lumps and weaken its binding ability, so the mixture should cool a little first and then be mixed well for an even texture.

“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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