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Dessert

Very Rich Macaroni Pudding

A sweet macaroni pudding made with milk, butter, sugar, cream, eggs, and flavored with bitter almonds, cinnamon, nutmeg, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Very Rich Macaroni Pudding

Ingredients

Directions

  1. Boil macaroni in milk with bitter almonds and cinnamon stick until tender.

  2. Remove the flavourings and stir in butter, sugar, and cream while hot.

  3. Mix well and beat hard, then gradually stir in the beaten eggs.

  4. Once cooled, add nutmeg and brandy, then bake.

  5. Serve warm.

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. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Almond + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together3,514 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Almond + nutmegtop 4% of all pairs
    Smell alikestrong
    Cooked together2,115 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

What each ingredient does

Macaroni
Forms the body of the pudding, giving it bulk and a soft, tender texture once boiled.
Milk
Cooks the macaroni and forms the liquid base that sets into the custard.
Butter
Adds richness and fat, giving the pudding a smooth, silky mouthfeel.
Cream
Adds richness and moisture, making the pudding softer and more luxurious.
Eggs
Bind the mixture and help it set into a custard when baked.
Sugar
Sweetens the pudding and adds body to the custard.

The step that matters

Stirring the beaten eggs in gradually. Adding eggs slowly into the warm mixture, rather than all at once, helps prevent them from scrambling and keeps the batter smooth so it sets evenly when baked.

“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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