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Dessert

A George Pudding

A pudding made from bread, apples, wine, eggs, and butter, served with a wine and butter sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Lemon and orange match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

A George Pudding

Ingredients

Directions

Prepare the base

  1. Boil the bread in milk with lemon peel until tender.

  2. Drain the mixture.

  3. Mash the apples until dry and mix with the bread.

Make the pudding

  1. Add white wine, egg yolks, orange, citron, and sugar.

  2. Line a mold with pastry.

  3. Whip the egg whites to a strong froth and fold into the mixture.

  4. Fill the mold and bake until golden brown.

Make the sauce and serve

  1. For the sauce, combine wine, sugar, egg yolks, and butter in a saucepan.

  2. Simmer without boiling until thickened, stirring frequently.

  3. Pour the sauce over the pudding before serving.

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 + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Apple + orangetop 7% of all pairs
    Smell alikestrong
    Cooked together2,230 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Apple + white winetop 8% of all pairs
    Smell alikemoderate
    Cooked together372 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  4. Lemon + white winetop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  5. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Egg whites
Whipped to a froth, they lighten the pudding and help it rise and set as it bakes.
Egg yolks
They enrich the pudding and thicken the wine sauce as it simmers.
Apples
Mashed dry, they supply the main body and flavour of the pudding.
Bread
Softened in milk, it gives the pudding a tender, custard-like structure.
White wine
Adds acidity and aroma to the pudding and forms the base of the sauce.

The step that matters

Simmer the sauce without boiling. Egg yolks scramble if they get too hot, so the sauce must stay below boiling and be stirred constantly to thicken smoothly.

Swap the apple

How well each one fits the dish's main ingredients (bread, milk, lemon, white wine, egg, orange, sugar):

  1. Vanillafits better
  2. Figfits about as well
  3. Applethe original
  4. Peachfits about as well

Fit is the average pairing score against bread, milk, lemon, white wine, egg, orange, sugar. 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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