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White-puddings, a LA Eoyale

A savory pudding made from roast fowl, cream, bread crumbs, onion, butter, egg yolks, and spices, baked like black pudding.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

White-puddings, a LA Eoyale

Ingredients

Directions

Make the mixture

  1. Pound the roast fowl into a puree.

  2. Mix in the boiled double cream, bread crumbs, chopped onion, butter, and yolks of eggs.

  3. Season with pepper, salt, and nutmeg, and mix well.

Fill and cook

  1. Fill the mixture into the linings and prepare as you would for black puddings.

  2. Score the puddings before broiling and place them on oiled paper.

  3. Broil until nicely cooked and serve with your choice of sauce.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Roast fowl breast
Provides the main body and savoury flavour of the pudding.
Bread crumbs
Absorb liquid and help bind the mixture into a soft, sliceable texture.
Double cream
Adds richness and moisture, keeping the pudding tender.
Egg yolks
Bind the mixture and help it set, adding richness and structure.
Butter
Adds fat for richness and a smoother, more tender texture.

The step that matters

Broil until nicely cooked. Egg yolks set with heat, so the pudding can turn grainy or dry if overcooked. Scoring before broiling lets heat reach the centre evenly, helping it cook through without splitting.

Swap the onion

How well each one fits the dish's main ingredients (cream, bread, butter, egg, pepper, nutmeg):

  1. Spinachfits better
  2. Leekfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against cream, bread, butter, egg, pepper, nutmeg. 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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