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Mutton Pudding

A baked pudding of mashed potatoes and sliced cold mutton, topped with ketchup-flavored gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Potato and mutton work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 293 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Mutton 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.

Assemble

  1. Line a mold with a thick layer of mashed potatoes.

  2. Place thin slices of cold mutton in the mold.

  3. Pour in gravy flavored with ketchup.

  4. Cover with another layer of mashed potatoes.

Bake

  1. Bake at 350°F (175°C) until heated through.

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. Potato + muttontop 19% of all pairs
    Smell alikemoderate
    Cooked together293 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Mutton + ketchuptop 24% of all pairs
    Smell alikelow
    Cooked together367 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  3. Potato + ketchuptop 32% of all pairs
    Smell alikelow
    Cooked together22 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Mashed potatoes
Form the outer layers that enclose the meat and gravy, giving a soft, moist texture.
Cold mutton
Provides the main meat filling, which becomes tender and heated through during baking.
Gravy
Adds moisture and savory flavor so the meat stays juicy inside the potato layers.

The step that matters

Bake until heated through. The filling is already cooked and cold, so the goal is only to warm it evenly. Baking until the center is hot throughout keeps the meat safe to eat and the gravy properly heated, while the potato layers stay moist rather than drying out.

Swap the potato

How well each one fits the dish's main ingredients (mutton, ketchup):

  1. Turnipfits better
  2. Shallotfits better
  3. Capsicumfits better
  4. Potatothe original

Fit is the average pairing score against mutton, ketchup. Candidates are from the same food group and used in at least 100 recipes.

“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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