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Dessert

A German Pudding

A German pudding made with rice, apples, bread crumbs, and a creamy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 23 ingredients
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Why it works: Lemon and orange match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

A German Pudding

Ingredients

Directions

Make the rice and apple filling

  1. Boil the rice in milk with lemon peel until very tender, then drain.

  2. Mix the drained rice with apples boiled to a pulp, white wine, egg yolks, orange, citron, and sugar.

  3. Line a mold with pastry.

  4. Beat egg whites to a strong froth and mix the froth with the other ingredients.

  5. Fill the mold.

  6. Bake until golden brown.

Make the boiled bread pudding

  1. Pour boiling milk over bread crumbs and let soak.

  2. Beat butter to a cream.

  3. Add egg yolks.

  4. Add soaked bread crumbs.

  5. Add sugar.

  6. Add lemon peel.

  7. Whip egg whites to a solid froth and fold in last.

  8. Butter a cloth.

  9. Place the pudding inside.

  10. Tie loosely.

  11. Boil in water for 1 hour.

Make the sauce and serve

  1. Boil cream, raisin wine, and sugar.

  2. Add beaten egg yolks.

  3. Add lemon juice.

  4. Heat without boiling.

  5. Serve the pudding with sauce poured over.

  6. Serve remaining sauce on the side.

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. Lemon + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Apple + orangetop 7% of all pairs
    Smell alikestrong
    Cooked together2,230 recipes

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

  4. Apple + white winetop 8% of all pairs
    Smell alikemoderate
    Cooked together372 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  5. Lemon + white winetop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

What each ingredient does

Eggs
Egg yolks and whites set the custard and give the baked and boiled puddings their structure.
Bread crumbs
Soaked in hot milk, they absorb liquid and give the pudding a moist, tender body.
Butter
Creamed with the yolks, it adds richness and a tender crumb.
Apples
Cooked to a pulp, they add moisture and natural sweetness to the filling.
Rice
Cooked very tender in milk, it thickens the filling and gives a soft, creamy texture.
Cream
Heated into the sauce, it adds richness and a smooth, silky body.

The step that matters

Heat the sauce without boiling. Egg yolks in the sauce can scramble and curdle if it boils, so it should be heated gently until it thickens slightly.

Swap the apple

How well each one fits the dish's main ingredients (rice, milk, lemon, white wine, egg, orange, sugar):

  1. Vanillafits better
  2. Figfits about as well
  3. Peachfits about as well
  4. Applethe original

Fit is the average pairing score against rice, milk, lemon, white wine, egg, orange, sugar. 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.

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