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A Meat-Pudding

A meat pudding made by mixing flour, suet, salt, pepper, and meat, then baking in a basin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

A Meat-Pudding

Ingredients

Directions

Prepare the dough

  1. Cut the meat into small pieces.

  2. In a bowl, mix the flour, suet, salt, and pepper.

  3. Add enough cold water to form a dough.

  4. Roll out the dough and line a quart basin.

Assemble and cook

  1. Fill the basin with the meat mixture and cover with more dough.

  2. Tie a cloth over the basin or cover it with a lid.

  3. Boil in water for several hours until cooked through.

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. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Pepper + meattop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

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

  3. Flour + meattop 28% of all pairs
    Smell alikelow
    Cooked together5,529 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Flour
Forms the dough that wraps and holds the filling together.
Suet
Adds fat to the dough, keeping it tender and moist as it cooks.
Meat
Forms the savory filling that is cooked inside the dough.

The step that matters

Boil in water for several hours until cooked through. The pudding must be sealed and simmered long enough for the meat to cook through and the dough to set. Keeping the cloth or lid tight holds steam in, so the water level and gentle boiling need checking throughout.

“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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