Skip to main content
Main

Potato Pudding, Good

A baked potato pudding with butter, eggs, sugar, and citrus flavoring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

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 ↓

Potato Pudding, Good

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the base

  1. Preheat the oven to 350°F (175°C).

  2. Warm the milk and butter together.

  3. Sieve the roasted potato pulp into a bowl.

  4. Add the warmed milk and butter to the potatoes and mix well.

  5. Beat the mixture thoroughly.

Make the batter

  1. In a separate bowl, beat the egg yolks with the sugar, then add to the potato mixture and beat again.

  2. Fold in the flavoring and the stiffly whipped egg whites.

Bake and serve

  1. Grease a baking dish and pour in the mixture.

  2. Bake for about 45 minutes until set.

  3. Serve hot or cold.

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. Potato + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together1,052 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Orange + nutmegtop 8% of all pairs
    Smell alikestrong
    Cooked together2,746 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  5. Potato + orangetop 11% of all pairs
    Smell alikemoderate
    Cooked together537 recipes

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

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

What each ingredient does

Roasted potato pulp
Forms the body of the pudding, giving it a soft, starchy structure.
Eggs
Set during baking to bind the pudding and, with the whites, add lightness.
Butter
Adds richness and a tender, moist texture.
Milk
Adds moisture and loosens the mixture into a pourable batter.
Sugar
Sweetens the pudding and helps tenderize the texture.

The step that matters

Folding in the whipped egg whites. Whites hold air only when whipped stiff, and folding gently preserves that air. Overmixing deflates the batter, so the pudding bakes denser and less light.

Swap the orange

How well each one fits the dish's main ingredients (potato, butter, egg, sugar, nutmeg, milk):

  1. Vanillafits better
  2. Figfits better
  3. Lemonfits better
  4. Orangethe original

Fit is the average pairing score against potato, butter, egg, sugar, nutmeg, milk. Candidates are from the same food group and used in at least 100 recipes.

“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.

More potato pudding recipes

Sweet 116Irish 14Brandy 9Baked 7Cottage 6Lemon 5 See all 236 →

You might also like

Potato CroquettesPotato Croquettes255 recipesPotato RollsPotato Rolls78 recipesPotato ChipsPotato Chips53 recipesSweet Potato CroquettesSweet Potato Croquettes53 recipes