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Potato Pudding with Suet

A baked potato and suet mixture thickened with flour, seasoned with salt, and cooked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Potato and milk are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 3,611 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Potato Pudding with Suet

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the mixture

  1. In a bowl, combine hot mashed potatoes, suet, flour, and salt.

  2. Add milk gradually until the mixture has the consistency of common suet pudding.

Shape and bake

  1. Transfer the mixture to a baking dish or shape it into dumplings.

  2. Bake until golden brown.

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. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Mashed potatoes
Provide the bulk and soft, moist body of the pudding.
Suet
Adds fat that gives a rich, tender texture and helps the pudding stay moist.
Flour
Gives the mixture structure so it holds its shape when baked.
Milk
Adds moisture to bring the mixture to a workable, pudding-like consistency.

The step that matters

Adding milk gradually. Starch in the potatoes and flour absorbs liquid unevenly, so adding milk slowly lets you reach the right consistency without the mixture becoming too wet or stiff.

Swap the potato

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

  1. Arrowrootfits better
  2. Potatothe original
  3. Sweet potatofits about as well
  4. Parsnipfits about as well

Fit is the average pairing score against flour, milk. 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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