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Roman Pudding

A rabbit and cheese pudding baked in a pastry crust with cream, shallot, and brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Roman Pudding

Why it works: Cream and sauce are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Roman Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the filling

  1. Boil the rabbit, then remove the meat.

  2. Cut the meat into small pieces or mince it.

  3. In a bowl, combine the rabbit meat, grated cheese, chopped shallot, cream, pepper, and salt, and mix the mixture well.

Bake and serve

  1. Line a buttered tin with the paste.

  2. Fill the tin with the mixture.

  3. Bake at 350°F (175°C) for one hour.

  4. Serve with good 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.

Photo for illustrative purposes only · Contact us to use it

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. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Shallot + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Rabbit + shallottop 12% of all pairs
    Smell alikemoderate
    Cooked together157 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Rabbit + creamtop 12% of all pairs
    Smell alikemoderate
    Cooked together409 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  5. Shallot + saucetop 14% of all pairs
    Smell alikemoderate
    Cooked together1,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Rabbit
Provides the main body of the filling, which is cooked and minced into small pieces.
Cheese
Adds savoury richness and helps bind the filling as it melts into the cream.
Cream
Adds moisture and richness, helping the filling set softly as it bakes.
Pie crust
Forms the structure that holds the filling in the tin while it bakes.

The step that matters

Mixing the filling well. Evenly distributing the chopped rabbit, cheese, shallot and cream keeps every slice balanced in flavour and texture, so the filling sets uniformly rather than in pockets.

Swap the shallot

How well each one fits the dish's main ingredients (rabbit, cheese, cream, sauce, pepper):

  1. Mustardfits better
  2. Capsicumfits better
  3. Spinachfits better
  4. Shallotthe original

Fit is the average pairing score against rabbit, cheese, cream, sauce, 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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