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Rye-pudding

A simple pudding made by boiling rye meal in salted water, served with butter and molasses.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rye and molasses work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 804 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Rye-pudding

Ingredients

Directions

  1. Boil the water in a pot and add the salt to the boiling water.

  2. Stir in the rye meal until the water thickens.

  3. Serve with butter and molasses.

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. Rye + molassestop 16% of all pairs
    Smell alikelow
    Cooked together804 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Rye + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together348 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Butter + molassestop 30% of all pairs
    Smell alikelow
    Cooked together8,123 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Rye meal
Thickens the boiling water into a porridge-like pudding as its starch gelatinizes.
Butter
Adds richness and a smooth, fatty mouthfeel to the warm pudding.
Molasses
Adds sweetness and a deep, caramel-like flavor that complements the rye.

The step that matters

Stirring in the rye meal. Adding rye meal to water that is still boiling is the step where lumps can form if it is not stirred steadily. Stirring while the meal is added keeps starch dispersed so the pudding thickens smoothly rather than clumping.

“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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