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Preserve

Carrot Pudding

A pudding made from carrot pulp, mashed potato, flour, sugar, butter, candied orange, currants, and salt, boiled in a cloth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Carrot and potato match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,107 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Carrot Pudding

Ingredients

Directions

Prepare

  1. Boil the carrots until soft and pass through a sieve to obtain pulp.

  2. In a bowl, mix the carrot pulp, mashed potato, salt, flour, sugar, melted butter, candied orange, and currants thoroughly.

  3. Cover and let the mixture sit overnight.

Boil and serve

  1. Boil the mixture in a cloth for 4 hours.

  2. After boiling, let it rest in the cloth for 3 minutes before serving.

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. Carrot + potatotop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Carrot + orangetop 5% of all pairs
    Smell alikestrong
    Cooked together737 recipes

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

  3. Potato + orangetop 11% of all pairs
    Smell alikemoderate
    Cooked together537 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

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

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Carrot pulp
Provides the main body and moist, sweet bulk of the pudding.
Flour
Gives structure so the mixture holds together when boiled.
Boiled and mashed potato
Adds moisture and softness to the dense pudding.
Moist sugar
Adds sweetness and helps keep the pudding moist.
Melted butter
Adds fat for richness and a tender texture.
Currants
Add chewy fruit pieces and sweetness throughout the pudding.

The step that matters

Boiling in a cloth. The pudding must be wrapped snugly and kept at a steady boil for the full time. Water that enters the cloth or a drop in heat makes the pudding soggy and uneven, while steady steam cooks it through evenly.

Swap the currant

How well each one fits the dish's main ingredients (carrot, potato, flour, sugar, butter, orange):

  1. Lemonfits better
  2. Vanillafits better
  3. Figfits better
  4. Currantthe original

Fit is the average pairing score against carrot, potato, flour, sugar, butter, orange. 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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