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Liver and Kidney Pudding

A savory pudding made from liver, kidney, bacon, and flour, simmered in colored water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Liver and flour are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 1,418 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Liver and Kidney Pudding

Ingredients

Directions

Prepare the filling

  1. Heat the dripping and diced bacon in a frying pan over medium heat.

  2. Add the seasoned liver and kidney to the pan, stirring until firm.

  3. Mix the flour with the colored water and add the mixture to the pan.

Cook and boil

  1. When nearly boiling, transfer the mixture to a pudding cloth, tie it up, and boil for 45 minutes.

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. Liver + flourtop 28% of all pairs
    Smell alikelow
    Cooked together1,418 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Liver
Provides the main meaty body and rich flavor of the pudding.
Kidney
Adds firm, meaty texture and a deeper savory flavor to the filling.
Dripping
Carries flavor and fat, helping the meats brown and stay moist.
Flour
Thickens the colored water into a binding sauce that holds the filling together.
Bacon
Releases fat and smoky, salty flavor into the pan.

The step that matters

Stirring the liver and kidney until firm. Searing the meats briefly over medium heat firms their proteins and seals in juices. Overcooking them now leaves the filling tough and dry after the long boil.

“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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