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Macaroni Pudding

A steamed macaroni pudding with eggs, cream, minced fowl, ham, and Parmesan.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Macaroni Pudding

Ingredients

Directions

Prepare

  1. Simmer the macaroni in plenty of water with salt until tender but firm, then strain.

  2. Beat the egg yolks and egg whites together in a bowl.

  3. In a separate bowl, mix the cream, minced fowl, minced ham, Parmesan cheese, and season with pepper.

Assemble and steam

  1. Combine the macaroni with the egg mixture and the cream mixture.

  2. Butter a pudding mold and pour the mixture into it.

  3. Steam in a pot of boiling water for about 1 hour.

Serve

  1. Serve hot with rich gravy.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Parmesan cheese + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Parmesan cheese + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together5,322 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Ham + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Egg + hamtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

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

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

What each ingredient does

Macaroni
Forms the bulk and body of the pudding, holding the custard together as it sets.
Egg yolks and egg whites
Set the custard when steamed, binding the macaroni and cream into a firm pudding.
Heavy cream
Adds richness and moisture, keeping the pudding tender rather than dry.
Cooked fowl
Supplies savory meat flavor and substance throughout the pudding.
Ham
Adds salty, savory flavor that contrasts with the rich custard.
Parmesan cheese
Contributes salty, savory depth and helps the mixture taste richly seasoned.

The step that matters

Steaming the pudding. Steam heat must set the egg custard gently; if the water boils too hard or the mold is overfilled, the eggs can curdle or the pudding can become rough and spongy.

“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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