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Dessert

The Protectionist Pudding

A sweet pudding made with eggs, sugar, lemon, flour, and water, baked in an oven.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

The Protectionist Pudding

Ingredients

Directions

Prepare

  1. Break one egg into a deep pan, leaving out three of the whites.

  2. In a pot, combine ten ounces of loaf sugar with one pint of water and heat until scum rises.

  3. Pour the sugar mixture over the eggs.

  4. Add one teaspoon of grated lemon peel and the juice of one lemon.

Make the batter

  1. Whisk the mixture for twenty minutes.

  2. Gradually shake in four pounds of flour.

Bake

  1. Pour the batter into a tin and place it in the oven immediately.

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. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Lemon + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  5. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

Eggs
Provide structure and richness as they set the batter during baking.
Flour
Forms the main structure of the pudding once its starches set in the oven.
Loaf sugar
Adds sweetness and helps give the pudding a tender, moist crumb.

The step that matters

Whisking the mixture for twenty minutes. Long whisking traps air in the egg mixture, which gives lift before the flour is added. Under-whisking leaves a dense result, while flour added too roughly can knock out the air.

Swap the lemon

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

  1. Raisinfits better
  2. Vanillafits better
  3. Lemonthe original
  4. Figfits about as well

Fit is the average pairing score against egg, sugar, flour. 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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