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Savoury White Puddings

A savory pudding made from pig fry, fat, lean pork, onions, herbs, bread crumbs, milk, eggs, spices, and baked flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 21 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Savoury White Puddings

Ingredients

Directions

Prepare the filling

  1. Mince the fry, fat, pork, onions, garlic, parsley, chervil, and sage finely.

  2. Boil the bread crumbs in milk until pulpy.

  3. Combine the minced mixture with the bread pulp, egg yolks, and egg whites. Season with salt, sugar, white pepper, mustard, nutmeg, mace, lemon rind, and coriander.

  4. Add the baked flour and mix well.

Stuff and cook

  1. Stuff the mixture into cleaned pig's skins, tie both ends, and form into 6-inch puddings.

  2. Place in warm water, bring to a boil, then simmer gently for 2 hours.

  3. Hang in a cool place until needed.

Serve

  1. Before serving, broil or roast for 25 minutes and serve hot on a napkin.

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Parsley + cherviltop 1% of all pairs
    Smell alikestrong
    Cooked together774 recipes

    Shared aroma: estragole (anise, licorice).

  3. Parsley + sagetop 1% of all pairs
    Smell alikestrong
    Cooked together1,445 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Clove + sagetop 5% of all pairs
    Smell alikestrong
    Cooked together731 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Eggs
Egg yolks and whites bind the minced filling and help it set when cooked.
Bread crumbs
Milk-soaked bread pulp adds moisture and a soft, tender texture to the filling.
Pork
Lean pork and fat provide the meaty body and richness of the pudding.
Inside fat
Fat keeps the filling moist and tender as it cooks.
Baked flour
Baked flour adds body and helps hold the filling together.

The step that matters

Simmering gently for 2 hours. Boiling vigorously can burst the skins and make the egg-based filling tough or porous. A gentle simmer lets the filling set evenly and stay tender.

Swap the clove

How well each one fits the dish's main ingredients (pork, onion, garlic, parsley, chervil, sage, bread):

  1. Thymefits better
  2. Marjoramfits better
  3. Capersfits better
  4. Clovethe original

Fit is the average pairing score against pork, onion, garlic, parsley, chervil, sage, 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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