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Boiled Puddings

A simple boiled pudding made with flour, eggs, milk, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Boiled Puddings

Ingredients

Directions

Make the batter

  1. Whisk the eggs to a froth.

  2. Stir the whisked eggs into the flour, salt, and milk mixture.

Boil

  1. Pour the mixture into a cloth and tie it securely.

  2. Boil for 1 hour and 10 minutes.

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Flour
Forms the main structure of the pudding as its starches set when heated.
Eggs
Bind the batter and help it set firm as they cook, adding structure and richness.
Milk
Adds moisture and softness, so the pudding stays tender rather than dry.

The step that matters

Tie the cloth securely. A loose tie lets boiling water seep into the cloth and soak the batter, making the pudding soggy and hard to shape. A firm seal keeps the batter contained so it sets into a proper, dense pudding.

“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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