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Oatmeal Pudding

A thick, boiled oatmeal dish cooked with milk and eggs, served with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter 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 ↓

Oatmeal Pudding

Ingredients

Directions

Prepare

  1. Pour boiling milk over oatmeal and let soak overnight.

  2. Beat eggs and mix in salt.

  3. Combine egg mixture with soaked oatmeal.

  4. Transfer mixture to a buttered basin that fits snugly.

Cook and serve

  1. Cover tightly with a floured cloth and boil for 1.5 hours.

  2. Serve with cold butter and salt; when cold, slice and boil again.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

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 absorbs the milk to give a soft, thick texture.
Milk
Softens the oats during soaking and supplies moisture for the finished pudding.
Eggs
Bind the mixture and set as they heat, holding the pudding together when sliced.

The step that matters

Cover tightly with a floured cloth and boil for 1.5 hours. A tight cover keeps water out and steam in, so the pudding cooks evenly. The egg proteins set slowly under sustained heat, which gives a firm pudding that slices cleanly once cold.

“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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