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Macaroni Pudding, Good

A sweet pudding made with macaroni, milk, sugar, butter, eggs, and optional flavoring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Macaroni Pudding, Good

Oven, in the book's wordsA slow oven

Ingredients

Directions

Cook the macaroni

  1. Parboil the macaroni in water and drain.

  2. Boil the macaroni in the milk until absorbed.

Make the pudding

  1. Let the mixture cool, then add the sugar and eggs.

  2. Stir in the butter while warm.

  3. Add flavoring if desired.

  4. Optionally, line the dish with short pastry and add jam at the bottom for a richer pudding.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Macaroni
Provides the bulk and body of the pudding as it softens and absorbs the milk.
Milk
Cooks into the macaroni and forms the liquid base that the eggs set in.
Eggs
Set when baked or heated, giving the pudding its structure and custard-like texture.
Sugar
Adds sweetness and balances the richness of the milk, butter and eggs.
Butter
Adds fat for a richer flavor and smoother, more tender texture.
Cream
Adds extra fat, which makes the pudding richer and softer.

The step that matters

Let the mixture cool before adding the eggs. Eggs thicken when heated, so adding them to a very hot mixture can scramble them and leave lumps. Cooling the mixture first lets the eggs blend in smoothly and set evenly.

“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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