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Cabinet Pudding

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cabinet Pudding

Ingredients

Directions

  1. Grease a pudding mold with butter.

  2. Line the inside with dried cherries or halved raisins.

  3. Add a layer of macaroons and ratafia drops at the bottom.

  4. Place slices of sponge cake over the macaroons.

  5. Line the sides of the mold with sponge cake or sugar biscuits.

  6. Half-fill the mold with bits of cake and small pieces of candied fruit.

  7. In a bowl, mix eggs and milk, adding sugar and a glass of cognac or liqueur.

  8. Pour some custard over the cake in the mold, then add more cake.

  9. Pour in the remaining custard until well soaked.

  10. Cover the top with a piece of buttered paper.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Raisin + biscuittop 10% of all pairs
    Smell alikemoderate
    Cooked together118 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Raisin + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Raisin + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together7,155 recipes

    Shared aroma: decanoic acid (acides aroma).

  5. Butter + biscuittop 17% of all pairs
    Smell alikemoderate
    Cooked together2,009 recipes

    Shared aroma: nonanal (fat, citrus).

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

Swap the raisin

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

  1. Vanillafits better
  2. Coconutfits about as well
  3. Figfits about as well
  4. Raisinthe original

Fit is the average pairing score against butter, sugar, biscuit, egg, milk. Candidates are from the same food group and used in at least 100 recipes.

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