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Dessert

Potato Flour Pudding

A sweet pudding made with goose oil, egg yolks, sugar, lemon, potato flour, and egg whites, served with raspberry sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and raspberry are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 1,109 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Potato Flour 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.

Make the batter

  1. Cream the goose oil in a bowl.

  2. Gradually stir in the egg yolks and sugar until well combined.

  3. Add the grated lemon peel, lemon juice, and salt.

  4. Fold in the potato flour and the stiffly beaten egg whites.

Bake

  1. Grease a pudding mold and pour in the mixture.

  2. Bake in a moderate oven at 350°F (175°C) until set.

Make the raspberry sauce

  1. For the raspberry sauce, press canned raspberries through a sieve.

  2. Add ⅓ cup red wine and sugar to taste, then boil for 5 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. Lemon + raspberrytop 8% of all pairs
    Smell alikemoderate
    Cooked together1,109 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  2. Lemon + potatotop 12% of all pairs
    Smell alikemoderate
    Cooked together2,230 recipes

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

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

Goose oil
Adds richness and a tender, moist crumb as a fat.
Egg yolks
Add richness and help bind the batter into a smooth mixture.
Egg whites
Whipped to foam, they lift the pudding and give it an airy structure.
Potato flour
Its starch gelatinises and sets during baking, forming the pudding's body.
Sugar
Adds sweetness and helps keep the crumb tender.
Lemon juice
Adds acidity that brightens the flavour and balances the sweetness.

The step that matters

Folding in the egg whites. Stiffly beaten whites trap air that makes the pudding rise and stay light. Stirring or mixing vigorously deflates them, so fold gently with a spatula until just combined.

Swap the potato

How well each one fits the dish's main ingredients (egg, sugar, lemon, flour, raspberry):

  1. Arrowrootfits better
  2. Shallotfits better
  3. Beetrootfits better
  4. Potatothe original

Fit is the average pairing score against egg, sugar, lemon, flour, raspberry. 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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