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Dessert

Oatmeal Pudding

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Oatmeal Pudding

Ingredients

Directions

Prepare

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

  2. Beat the eggs with salt and mix them with the soaked oatmeal.

  3. Transfer the mixture to a buttered basin that can hold it.

Boil

  1. Cover the basin tightly with a floured cloth.

  2. Boil for 1.5 hours.

Serve

  1. Serve cold with butter and salt.

  2. When cold, slice and serve.

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

    Shared aroma: decanal (soap, orange peel).

  3. 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
Soaks up the hot milk and forms the body of the pudding as it cooks.
Eggs
Set when heated, binding the oatmeal into a firm, sliceable pudding.
Milk
Provides the liquid that softens the oatmeal and keeps the pudding moist.

The step that matters

Boiling the covered basin. Egg proteins set as they heat, so the pudding needs steady, gentle boiling for the full time to become firm. A cloth that is not tightly sealed lets water seep in, making the pudding soggy and loose.

“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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