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Dessert

Lentil Flour Pudding

A baked pudding made from lentil flour, milk, sugar, butter, eggs, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Lentil Flour Pudding

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

The book says “a moderately hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Set the milk on the stove to heat.

  2. Mix the lentil flour with a little cold milk.

  3. Gradually pour the boiling milk onto the flour, stirring until well mixed.

  4. Add the sugar, butter, salt, cinnamon, and nutmeg.

  5. When cool, add the beaten eggs.

Bake and serve

  1. Pour the mixture into a buttered dish and bake at 350°F (175°C) until set.

  2. Serve with sifted sugar on top.

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. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

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

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

  3. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Lentil flour
Forms the body of the pudding and thickens it as it sets.
Milk
Provides the liquid that hydrates the flour and gives a soft, creamy texture.
Eggs
Set the pudding during baking and add structure and richness.
Sugar
Adds sweetness and helps give the pudding a tender texture.
Butter
Adds fat for richness and a smoother mouthfeel.

The step that matters

Adding the eggs after the mixture cools. Eggs begin to coagulate at high heat, so adding them to a very hot mixture can scramble them and leave lumps. Letting the mixture cool first keeps the custard smooth and lets the eggs set evenly in the oven.

“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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