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A Boiled Suet Pudding

A boiled suet pudding made with milk, flour, suet, eggs, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

A Boiled Suet Pudding

Ingredients

Directions

Make the batter

  1. Mix the eggs and flour with 1 pint of milk until very thick.

  2. Add the remaining milk and suet, mixing well.

  3. Ensure the batter is thick.

Boil

  1. Boil for 2 hours.

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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Bind the batter and help give the cooked pudding its set structure.
Flour
Thickens the batter and gives the pudding its body as it cooks.
Suet
Adds fat that melts during boiling, keeping the pudding moist and rich.
Milk
Provides the liquid that hydrates the flour and loosens the batter.

The step that matters

Mixing the eggs and flour with the first pint of milk until very thick. Starting with a small amount of liquid lets the flour hydrate smoothly, which helps prevent lumps before the rest of the milk is added.

“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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