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Dessert

Almond Pudding

A sweet pudding made from almonds, rose water, wine, butter, eggs, cream, sugar, nutmeg, flour, and breadcrumbs, boiled or baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Almond and nutmeg match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,115 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Almond Pudding

Ingredients

Directions

  1. Beat the almonds with rose water and white wine until fine.

  2. Mix in melted butter, egg yolks, egg whites, cream, sugar, grated nutmeg, flour, and bread crumbs, and combine all ingredients well.

  3. Boil for 30 minutes or 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. Almond + nutmegtop 4% of all pairs
    Smell alikestrong
    Cooked together2,115 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

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

  3. White wine + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

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

  5. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

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

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

What each ingredient does

Sweet almonds
Provide the main body and nutty flavour once beaten fine into the pudding.
Egg yolks
Enrich the custard and help it set into a firm, tender texture.
Egg whites
Add lightness and help bind the pudding as it sets.
Cream
Adds richness and moisture, giving the pudding a soft, smooth texture.
Fresh butter
Adds fat for richness and a silky mouthfeel.
Bread crumbs
Absorb liquid and give the pudding body as it sets.

The step that matters

Boil for 30 minutes or bake until set. Egg-based puddings set as proteins coagulate with heat. Too much heat or too long cooking can make them curdle or turn rubbery, so check that the pudding is just set and not overcooked.

“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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