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Potatoe Pudding with Meat

A baked potato pudding layered with seasoned steaks and a thick egg‑milk batter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Potato and milk are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 3,611 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Potatoe Pudding with Meat

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the potatoes

  1. Boil the potatoes until soft enough to mash.

  2. Mash the potatoes and pass them through a colander.

Make the batter

  1. Mix the mashed potatoes with milk and the eggs to form a thick batter.

Assemble and bake

  1. Layer seasoned steaks in a baking dish, then add some of the batter on top.

  2. Spread the remaining batter over the last layer.

  3. Bake in a 400°F (200°C) oven until golden brown.

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. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Potato + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Potatoes
Form the bulk of the pudding and, once mashed, give it a soft, thick body.
Eggs
Bind the mashed potato and milk into a batter that sets as it bakes.
Milk
Loosens the mashed potato into a spreadable batter and adds moisture.
Seasoned steaks
Provide the meat layer, which cooks in the oven beneath the potato batter.

The step that matters

Spreading the batter over the meat. The batter should cover the steaks fully so the meat stays moist and the top can brown evenly. Gaps let the meat dry out and leave uneven colour.

Swap the potato

How well each one fits the dish's main ingredients (milk, egg):

  1. Asparagusfits about as well
  2. Potatothe original
  3. Capsicumfits less well
  4. Sweet potatofits less well

Fit is the average pairing score against milk, egg. 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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