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Dessert

Nouille Pudding

A steamed pudding made from nouille paste, sugar, butter, candied peel, eggs, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Nouille Pudding

Ingredients

Directions

Prepare the noodles

  1. Roll out the nouille paste thinly and cut the rolled paste into fine strips.

  2. Boil salted water with the butter added, cook the strips for 10 minutes and drain well.

Make the batter

  1. Cream the egg yolks and sugar together until thick and smooth.

  2. Add the candied peel, vanilla essence, and cooled nouille strips to the yolk mixture.

  3. Fold in the stiffly whisked egg whites gently.

Steam and serve

  1. Pour the mixture into a well-buttered mold and cover the mold with buttered paper.

  2. Steam for 1 to 1.75 hours.

  3. Serve with a suitable sauce.

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. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Butter + vanillatop 14% of all pairs
    Smell alikemoderate
    Cooked together20,050 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Whites whisked stiff trap air for lift, and yolks thicken and enrich the batter.
Castor sugar
Creamed with the yolks for sweetness and a smooth, thick texture.
Nouille paste
Forms the pasta strips that give the pudding its body and chew.
Butter
Adds richness and flavour to the cooking water and coats the mold to prevent sticking.

The step that matters

Folding in the egg whites. Whites whisked stiff hold the air that lightens the pudding. Stirring them in vigorously knocks that air out, leaving a dense result, so fold gently with a spatula.

“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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