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Carrot Pudding

A baked savory pudding made with carrots, onion, parsley, eggs, bread, milk, flour, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Carrot Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the filling

  1. In a pan, sauté the chopped onion in butter until soft.

  2. Soak the bread in milk, then squeeze out the excess milk and add it to the onion.

  3. Mix in the diced carrots, chopped parsley, and a little pepper.

Make the batter

  1. In a bowl, beat the eggs and add the flour mixed with a little milk.

  2. Combine the egg mixture with the bread and onion mixture, adding enough milk to create a medium batter.

Bake

  1. Pour the mixture into a greased pudding dish and bake at 350°F (175°C) for 1 hour.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Eggs
Bind the mixture and set into a firm, sliceable pudding as they cook.
Bread
Soaked in milk, it adds moisture and body that keeps the pudding tender.
Flour
Thickens the egg mixture so the batter holds together during baking.
Boiled carrots
Provide the main vegetable body and mild sweetness of the pudding.
Onion
Softened in butter, it adds savoury depth and aroma to the pudding.

The step that matters

Combine the batter to a medium consistency. Eggs set as they bake, so too little milk gives a dry, dense pudding while too much keeps it from setting firmly. Adding milk gradually until the batter is medium thick gives a balanced, sliceable texture.

Swap the onion

How well each one fits the dish's main ingredients (carrot, parsley, egg, bread, milk, pepper, flour):

  1. Parsnipfits better
  2. Capsicumfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against carrot, parsley, egg, bread, milk, pepper, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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