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White Pudding

A savory pudding made with onions, lard, pork fat, roasted chicken, bread crumbs, eggs, cream, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pork and chicken match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 5,417 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

White Pudding

Ingredients

Directions

Prepare the filling

  1. In a stewpan, heat the hog's lard and sauté the chopped onions until soft.

  2. In a bowl, combine the pork fat, cold roasted chicken, bread crumbs, egg yolks, cream, salt, pepper, and allspice.

  3. Mix the onion mixture with the other ingredients until well combined.

Fill and cook

  1. Fill your pudding casings with the mixture.

  2. Stew the filled puddings for 20 minutes without boiling.

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. Pork + chickentop 2% of all pairs
    Smell alikestrong
    Cooked together5,417 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Onion + chickentop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Onion + porktop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Pork fat
Supplies richness and moisture, keeping the filling tender and juicy as it cooks.
Bread crumbs
Soaked in milk, they absorb liquid and give the filling a soft, binding body.
Egg yolks
Bind the mixture and help it set into a cohesive, sliceable texture when heated.
Cream
Adds moisture and richness, producing a smoother, more tender filling.
Cold roasted chicken or fowl
Contributes meaty body and texture to the filling.

The step that matters

Stew without boiling. Boiling causes the casings to burst and the egg-bound filling to toughen and turn grainy. Keeping the water just below a simmer lets the egg proteins set gently and the filling stay moist.

Swap the onion

How well each one fits the dish's main ingredients (pork, chicken, bread, milk, egg, cream, pepper):

  1. Potatofits better
  2. Capsicumfits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against pork, chicken, bread, milk, egg, cream, pepper. 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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