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Apricot Preserve Pudding

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 ↓

Apricot Preserve Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

  1. Mix the flour smoothly with the cold milk.

  2. Pour the boiling milk flavored with lemon, sugar, butter, and egg yolk over the mixture.

  3. Simmer gently, stirring constantly, until it thickens.

  4. Line a pie dish with pastry and fill it three-quarters full with slices of spongecake spread with apricot jam.

  5. Pour the custard over the spongecake and bake for 30 minutes at 350°F (175°C).

  6. Beat the egg whites to a stiff froth, coloring one with cochineal.

  7. Spread the beaten egg whites over the pudding and return to the oven for a few minutes before serving.

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. Lemon + walnuttop 10% of all pairs
    Smell alikestrong
    Cooked together2,149 recipes

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

  3. Milk + apricottop 12% of all pairs
    Smell alikemoderate
    Cooked together826 recipes

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

  4. Lemon + apricottop 13% of all pairs
    Smell alikemoderate
    Cooked together1,098 recipes

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

  5. Walnut + apricottop 14% of all pairs
    Smell alikestrong
    Cooked together180 recipes

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

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

Swap the walnut

How well each one fits the dish's main ingredients (milk, lemon, sugar, butter, egg, apricot):

  1. Almondfits better
  2. Pistachiofits about as well
  3. Hazelnutfits about as well
  4. Walnutthe original

Fit is the average pairing score against milk, lemon, sugar, butter, egg, apricot. Candidates are from the same food group and used in at least 100 recipes.

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