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A Bean Pudding

A pudding made from blanched beans, soaked roll, butter, egg yolks, salt, and pepper, boiled or baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

A Bean Pudding

Ingredients

Directions

Prepare

  1. Boil the beans until tender.

  2. Pound the beans in a mortar with the soaked roll.

Make and cook the pudding

  1. Add butter, salt, pepper, and mix well with the beaten egg yolks.

  2. Boil in a basin or bake in a pudding dish lined with puff pastry.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Beans + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together4,733 recipes

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

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Beans + milktop 17% of all pairs
    Smell alikemoderate
    Cooked together1,266 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

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

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

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

What each ingredient does

Beans
Provide the bulk and body of the pudding once cooked and pounded smooth.
Egg yolks
Bind the mixture and help it set into a firm, custard-like texture when heated.
Butter
Adds richness and fat, giving the pudding a softer, smoother mouthfeel.
Roll
Soaked in milk, it adds moisture and binding to the pounded bean mixture.

The step that matters

Mixing the egg yolks into the bean mixture. Egg yolks set when heated, so they should be mixed in evenly and not cooked too hot or too early, which can curdle the mixture or leave it grainy.

Swap the beans

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

  1. Walnutfits better
  2. Cocoafits better
  3. Peasfits better
  4. Beansthe original

Fit is the average pairing score against milk, butter, pepper, 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.

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