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Dessert

Pecan Pudding

A chilled pudding made from stale macaroons, heavy cream, pecan meats, ice, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and meat are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 2,248 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Pecan Pudding

Ingredients

Directions

Prepare

  1. Roll the macaroons finely.

  2. Whip the cream until stiff and mix it lightly with the macaroons.

  3. Chop the pecan meats and mix them in thoroughly.

Chill and serve

  1. Pack the mixture into a covered mold or pail.

  2. Bury the mold in ice and salt for several hours.

  3. Turn out the pudding and serve with additional whipped cream.

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. Cream + meattop 24% of all pairs
    Smell alikelow
    Cooked together2,248 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Stale macaroons
Provide the dry, crumbly base that soaks up the cream and gives the pudding its body.
Heavy cream
Adds moisture and richness, and whipped to stiffness it lightens the texture and helps the pudding set.
Pecan meats
Add nutty flavor and a little texture through the pudding.

The step that matters

Bury the mold in ice and salt for several hours. Packing in ice and salt keeps the mold very cold for a long time, so the whipped cream firms up and the pudding holds its shape when turned out. Too little time leaves it soft 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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