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Veal Suet Pudding

A steamed or baked pudding made with milk, bread crumbs, veal suet, currants, sugar, nutmeg, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Veal Suet 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 pudding

  1. Boil the bread crumbs in 2 quarts of milk.

  2. Add the melted veal suet, currants, sugar, and grated nutmeg.

  3. Mix in the beaten eggs thoroughly.

Bake and serve

  1. Pour the mixture into a well-buttered dish.

  2. Boil or bake until set; if baking, use 350°F (175°C).

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. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Bread + nutmegtop 14% of all pairs
    Smell alikemoderate
    Cooked together5,997 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Milk + nutmegtop 15% of all pairs
    Smell alikemoderate
    Cooked together14,685 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Milk + curranttop 16% of all pairs
    Smell alikelow
    Cooked together5,475 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

What each ingredient does

Bread crumbs
Soaked in milk to form the body of the pudding and absorb liquid.
Eggs
Set when heated, binding the pudding into a firm, sliceable custard-like mass.
Veal suet
Adds fat that keeps the pudding moist and rich in texture.
Currants
Provide pockets of sweetness and chewy texture throughout the pudding.

The step that matters

Bake or boil until set. Eggs set when heated, so the pudding must be cooked until firm throughout. Underbaking leaves it wet and loose in the centre, while overcooking can make the eggs grainy and dry.

Swap the currant

How well each one fits the dish's main ingredients (milk, bread, veal, sugar, nutmeg, egg):

  1. Vanillafits better
  2. Lemonfits better
  3. Figfits better
  4. Currantthe original

Fit is the average pairing score against milk, bread, veal, sugar, nutmeg, egg. 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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