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Dessert

Hominy Pudding

A baked pudding made from cooked hominy, milk, egg, sugar, and optional vanilla or lemon essence.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Hominy Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Boil the milk and pour it over the hominy.

  2. Stir, cover, and let it soak for a few hours.

Make and bake

  1. Beat in the egg and sweeten to taste.

  2. Add a few drops of flavouring essence or leave plain.

  3. Pour the mixture into a buttered pie dish and bake for 20 minutes.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

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

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

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Hominy
Forms the body of the pudding, giving it a soft, starchy texture.
Milk
Provides the liquid that softens the hominy and makes the pudding creamy.
Egg
Sets during baking, binding the pudding into a custard-like texture.
Caster sugar
Sweetens the pudding and helps it brown lightly in the oven.

The step that matters

Soaking the hominy. Soaking lets the hominy absorb the hot milk and soften fully before baking. Under-soaked hominy stays firm and gives the pudding a grainy texture.

“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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