Name: Sweet Puddings
Ingredients: ½ teaspoon salt; 1 slice of bread, rubbed into crumbs; ½ lb veal suet, chopped

Why it works: Bread and veal are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 3,056 recipes. Both carry cis-3-hexenol, which smells green, grassy. The science ↓

Sweet Puddings

Ingredients

½ teaspoon salt
1 slice of bread, rubbed into crumbs
½ lb veal suet, chopped

Directions

Prepare

Combine salt, bread crumbs, and chopped veal suet in a bowl.
Beat the mixture until well combined.
Transfer the mixture into a pudding shape.

Cook and serve

Boil for 1 hour.
Turn out the pudding and serve with a rich brown sauce.

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.

Bread + vealtop 17% of all pairs

Smell alikelow

Cooked together3,056 recipes

Shared aroma: cis-3-hexenol (green, grassy).

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

What each ingredient does

Veal suet: Provides fat that melts during boiling, keeping the pudding moist and rich.
Bread crumbs: Absorb fat and add body so the pudding holds together as it cooks.

“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.