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Dessert

Arrow-root Pudding

A pudding made from arrow-root, milk, eggs, sugar, butter, and wine, baked in boiling milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Arrow-root Pudding

Ingredients

Directions

Make the pudding

  1. Dissolve arrow-root in cold milk.

  2. Beat eggs until very light and add to the milk.

  3. Pour the mixture into boiling milk and bake.

Serve

  1. Serve with a mixture of sugar, butter, and wine.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. 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

Arrow-root
Thickens the milk mixture as it heats, giving the pudding a smooth, set body.
Eggs
Set during baking to give the pudding structure and richness.
Milk
Forms the main liquid base, adding moisture and softness to the pudding.
Sugar
Sweetens the pudding and its serving sauce.
Butter
Adds fat to the serving mixture, contributing richness and smooth mouthfeel.
Wine
Adds acidity and flavour to the serving mixture.

The step that matters

Pour the mixture into boiling milk and bake. Adding the cold arrow-root and egg mixture to boiling milk helps the starch thicken evenly, while the eggs set during baking. Adding it too slowly or without stirring can leave lumps or uneven 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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