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An Excellent Potatoe Pudding

A baked potato pudding made with boiled potatoes, butter, eggs, cream, wine, lemon, and optional sweetmeats and almonds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

An Excellent Potatoe Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the mixture

  1. Mash the boiled potatoes until smooth.

  2. In a bowl, combine the mashed potatoes, butter, egg yolks, egg whites, cream, white wine, salt, lemon juice, and lemon rind.

  3. Beat the mixture until frothy and add sugar to taste.

  4. If desired, add the additional butter, sweetmeats, almonds, and extra egg for richness.

Bake and serve

  1. Pour the mixture into a baking dish and bake at 350°F (175°C) until set and golden.

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Lemon + almondtop 10% of all pairs
    Smell alikestrong
    Cooked together5,655 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Potato + almondtop 10% of all pairs
    Smell alikemoderate
    Cooked together337 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Potatoes
Provide the starchy bulk that gives the pudding its soft, tender body.
Egg yolks
Enrich the custard and help bind the mixture as it sets.
Egg whites
Whipped into the mixture to add lightness and help it rise and set.
Butter
Adds fat for richness and a smooth, tender texture.
Cream
Adds moisture and richness, producing a softer, creamier crumb.
Lemon
Adds acidity and aroma that brighten the sweetness of the pudding.

The step that matters

Beat the mixture until frothy. Beating incorporates air into the mixture, which helps the pudding rise and gives it a light texture. Under-beating leaves it dense, while the egg proteins still need gentle baking to set rather than curdle.

“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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