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Dessert

A German Pudding

A German pudding made with rice, apples, wine, and eggs, baked in a mold and served with a cream and raisin wine sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 19 ingredients
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Why it works: Lemon and orange match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

A German Pudding

Ingredients

Directions

Prepare the filling

  1. Boil the rice in milk with lemon peel until very tender.

  2. Drain the rice.

  3. Mash the apples to a pulp.

  4. Mix the apples with the drained rice.

  5. Add white wine, egg yolks, orange, citron, and sugar to taste.

Assemble and bake

  1. Line a mold with pastry.

  2. Beat the egg whites to a strong froth.

  3. Mix the frothy egg whites with the other ingredients.

  4. Fill the mold.

  5. Bake until golden brown.

Make the sauce and serve

  1. Combine cream and sweet raisin wine in a saucepan.

  2. Serve the pudding garnished with sliced almonds and the 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.

  1. Lemon + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Apple + orangetop 7% of all pairs
    Smell alikestrong
    Cooked together2,230 recipes

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

  4. Apple + white winetop 8% of all pairs
    Smell alikemoderate
    Cooked together372 recipes

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

  5. Lemon + white winetop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

What each ingredient does

Whole rice
Softens in milk into a creamy, tender base that gives the pudding its body.
Apples
Mashed to a pulp, they add moisture, soft texture and natural sweetness.
Egg yolks
Enrich the filling and help it set firm when baked.
Egg whites
Whipped to a froth, they trap air that gives the pudding lightness.
Bread crumbs
Absorb moisture and add structure to the filling.
Butter
Adds fat for richness, tenderness and a smooth mouthfeel.

The step that matters

Folding in the frothy egg whites. Whipped whites hold air bubbles that lift the filling as it bakes. Stirring too hard or too long deflates the foam, leaving a dense pudding instead of a light one.

Swap the apple

How well each one fits the dish's main ingredients (rice, milk, lemon, white wine, egg, orange, sugar):

  1. Vanillafits better
  2. Figfits about as well
  3. Peachfits about as well
  4. Applethe original

Fit is the average pairing score against rice, milk, lemon, white wine, egg, orange, sugar. 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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