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Oatmeal Pudding

A boiled oatmeal pudding made with milk, eggs, and salt, served hot with butter or cold, sliced and toasted.

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 ↓

Oatmeal Pudding

Ingredients

Directions

Prepare the mixture

  1. Soak oatmeal in boiling milk overnight.

  2. The next day, place soaked oatmeal in a bowl.

  3. Add beaten eggs and salt, and mix well.

Cook and serve

  1. Cover tightly with a floured cloth.

  2. Boil for 1.5 hours.

  3. Serve hot with cold butter and salt, or cold, sliced and toasted.

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. Egg + flourtop 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

Oatmeal
Forms the body of the pudding and thickens as it soaks and cooks.
Eggs
Bind the mixture and help it set as it cooks.
Milk
Softens the oatmeal and provides moisture throughout the pudding.

“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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