Skip to main content
Main

Beef Tea Puddinq

A savory pudding made with beef tea, eggs, bread crumbs, and sea salt, baked or steamed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Beef and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 4,032 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Beef Tea Puddinq

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the mixture

  1. Beat the eggs in a bowl.

  2. Add the beef tea and mix well.

  3. Season with coarse sea salt.

  4. Pour the mixture over the bread crumbs.

  5. Let it stand for 30 minutes.

Bake

  1. Butter a pie dish.

  2. Pour the mixture into the dish.

  3. Bake at 300°F (150°C) for 30 minutes.

  4. Alternatively, steam until cooked through.

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. Beef + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Beef + teatop 13% of all pairs
    Smell alikemoderate
    Cooked together417 recipes

    Shared aroma: 2-methyl-3-(methyldithio)furan (thiamin, meat).

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  4. Tea + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together383 recipes

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

  5. Beef + eggtop 31% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

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

What each ingredient does

Eggs
Set as they heat, giving the pudding its firm, custard-like structure.
Beef tea
Provides the main liquid and the savoury beef flavour.
Bread crumbs
Soak up the liquid and give the pudding a softer, more tender body.

The step that matters

Bake at 300°F (150°C) for 30 minutes. Egg proteins set as they heat, so the pudding is ready once it firms at the centre. Overcooking tightens the eggs further, which can make the texture grainy and cause liquid to weep out.

“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.

You might also like

Brown BreadBrown Bread461 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipes