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Preserve

Boiled Curd Pudding

A boiled pudding made from milk curd, eggs, cream, orange‑flower water, spices, flour, breadcrumbs, currants, and raisins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Orange and nutmeg match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 2,746 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Boiled Curd Pudding

Ingredients

Directions

Make the curd

  1. Rub the curd of the milk through a sieve.

Mix and cook

  1. Mix the curd with the eggs, cream, orange-flower water, nutmeg, flour, bread crumbs, currants, and raisins.

  2. Boil in a thick, well-floured cloth for one hour.

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. Orange + nutmegtop 8% of all pairs
    Smell alikestrong
    Cooked together2,746 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: 2-undecenal (sweet).

  4. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

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

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

What each ingredient does

Milk curd
Forms the body of the pudding, giving it a soft, set texture once cooked.
Eggs
Bind the mixture and help it set firm as it cooks.
Flour
Thickens the mixture and helps it hold together during boiling.
Bread crumbs
Absorb moisture and add body, helping the pudding keep its shape.
Currants
Add concentrated sweetness and chewy fruitiness throughout the pudding.
Raisins
Add sweetness and chewy fruitiness throughout the pudding.

The step that matters

Boil in a thick, well-floured cloth. The floured cloth forms a crust that keeps the pudding from sticking and holding its shape. If the cloth is thin or not well floured, the pudding can stick and break apart, and water can seep in, making it soggy.

Swap the currant

How well each one fits the dish's main ingredients (milk, egg, cream, orange, nutmeg, flour, bread):

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

Fit is the average pairing score against milk, egg, cream, orange, nutmeg, flour, bread. 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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