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An Excellent Plain Potato Pudding

A baked potato pudding made with boiled potatoes, butter, eggs, cream, wine, lemon, and optional sweetmeats and almonds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

An Excellent Plain Potato 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.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Mash the boiled potatoes in a bowl.

Make the mixture

  1. Add the butter, egg yolks, cream, white wine, salt, lemon juice, and lemon zest.

  2. Beat the mixture until frothy.

  3. Add sugar to taste.

  4. If desired, incorporate additional butter, sweetmeats, almonds, and an extra egg for richness.

Bake

  1. Pour the mixture into a baking dish and bake until set.

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

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

  2. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Lemon + almondtop 10% of all pairs
    Smell alikestrong
    Cooked together5,655 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Potato + almondtop 10% of all pairs
    Smell alikemoderate
    Cooked together337 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Potatoes
Provides the starchy body that gives the pudding its soft, spoonable structure.
Butter
Adds fat for richness and a smooth, tender texture.
Egg yolks
Enrich the custard and set with gentle heat to hold the pudding together.
Cream
Adds fat and moisture for a softer, creamier texture.
Sugar
Adds sweetness to balance the savoury potato and the lemon.
Lemon
Adds acidity and fragrant aroma from the juice and zest.

The step that matters

Baking until just set. Egg proteins coagulate as they heat, so the pudding sets into a soft custard. Overbaking pushes the proteins too far, making the texture firm, dry, and grainy.

“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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