Skip to main content
Main

To Make Potato-pudding with Meat

A baked dish of mashed potatoes, milk, eggs, and seasoned steak layers.

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

Why it works: Potato and milk are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 3,611 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

To Make Potato-pudding with Meat

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 the potatoes

  1. Boil the potatoes until tender.

  2. Mash the potatoes and pass them through a colander.

  3. Mix the mashed potatoes with milk and the eggs to form a thick batter.

Layer and bake

  1. In a dish, layer seasoned steaks and then some batter, repeating the layers.

  2. Pour the remaining batter over the last layer.

  3. Bake at 350°F (175°C) until light brown.

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. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Potato + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 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

Potatoes
Form the bulk of the batter, giving it body and a soft, moist texture when mashed.
Eggs
Bind the mashed potato and milk so the batter sets firm as it bakes.
Milk
Loosens the mashed potato into a spreadable batter and adds moisture.
Seasoned steaks
Provide the meat layers, which cook through in the oven alongside the batter.

The step that matters

Mixing the batter to a thick consistency. If the mashed potato is too loose, the eggs cannot set it, and the layers will run together and stay soggy rather than holding their shape when baked.

Swap the potato

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

  1. Asparagusfits about as well
  2. Potatothe original
  3. Capsicumfits less well
  4. Sweet potatofits less well

Fit is the average pairing score against milk, 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.

You might also like

Potato CroquettesPotato Croquettes255 recipesPotato RollsPotato Rolls78 recipesPotato ChipsPotato Chips53 recipesSweet Potato CroquettesSweet Potato Croquettes53 recipes