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A Baked Meat-Pudding

A baked pudding made with flour, suet, water or milk, and pieces of seasoned meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

A Baked Meat-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

  1. Preheat the oven to 350°F (175°C).

  2. Grease the bottom and sides of a baking dish.

  3. In a bowl, mix flour, suet, and water or milk to prepare the batter.

  4. Season the meat pieces with pepper and salt, then lay them in the greased dish.

  5. If the meat is tough, simmer it in a small amount of liquid for 30 minutes before adding it to the dish.

Bake

  1. Pour the batter over the meat.

  2. Bake for 1 to 1.5 hours.

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Milk + meattop 18% of all pairs
    Smell alikemoderate
    Cooked together2,703 recipes

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

  3. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pepper + meattop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

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

  5. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Flour
Forms the batter that sets around the meat as it bakes.
Suet
Adds fat that keeps the pudding rich and moist as it cooks.
Water or milk
Hydrates the flour to form a pourable batter and adds moisture.
Meat
Forms the savory filling that the batter bakes over.

The step that matters

Simmering tough meat first. Tough cuts need long, moist cooking to break down collagen into gelatin. The pudding bakes for a comparatively short time, so meat that is not tender before it goes in may stay chewy.

“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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