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Black and White Puddings

A pig's blood and rice mixture cooked in casings, seasoned with pork, breadcrumbs, shallots, parsley, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Shallot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Black and White Puddings

Ingredients

Directions

Prepare the filling

  1. Procure the pig's blood and add ½ pound of half-boiled rice, stirring to cool.

  2. Add more rice boiled in milk.

  3. Melt ½ pound of lard and pour the melted lard into the blood and rice mixture.

  4. Add the diced fat pork, bread crumbs, shallots, parsley, black pepper, cayenne pepper, and salt, then mix well.

Fill and cook

  1. Fill the mixture into casings.

  2. Tie the casings to your desired length.

  3. Boil the casings for 15 minutes.

  4. Remove the casings.

  5. Lay the casings on clean straw until cool.

  6. Boil the casings again for a few minutes.

Store and serve

  1. Store the casings until needed.

  2. Bake the casings when ready to serve.

  3. Fry the casings when ready to serve.

  4. Broil the casings when ready to serve.

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. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Rice + shallottop 9% of all pairs
    Smell alikemoderate
    Cooked together284 recipes

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

  4. Rice + parsleytop 10% of all pairs
    Smell alikestrong
    Cooked together2,762 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Rice + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together2,137 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Pig's blood
Binds the filling and gives the pudding its dark color and rich body.
Half-boiled rice
Absorbs liquid and adds bulk, giving the filling a soft, sliceable texture.
Fat pork
Adds fat and moisture, keeping the pudding juicy when cooked.
Lard
Adds richness and fat, carrying flavor and helping the filling stay moist.
Bread crumbs
Absorb excess liquid and help the filling hold together.

The step that matters

Boil the casings for 15 minutes. Blood and rice mixtures set as they heat. Boiling long enough cooks the filling through and firms it, while overcooking can make it dry or cause casings to burst.

Swap the shallot

How well each one fits the dish's main ingredients (rice, pork, bread, parsley, pepper):

  1. Capsicumfits better
  2. Carrotfits better
  3. Potatofits better
  4. Shallotthe original

Fit is the average pairing score against rice, pork, bread, parsley, 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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