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Dessert

Cocoa-nut Pudding No I

A baked pudding made from grated coconut, milk, eggs, sugar, butter, rose water, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Cocoa-nut Pudding No I

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the custard

  1. Boil the milk and pour it over the grated cocoa-nut and its milk.

  2. Beat the sugar with the eggs.

  3. Add the cocoa-nut mixture to the eggs and sugar, then add salt and rose-water. Stir well.

Bake

  1. Pour into a buttered dish lined with pie crust.

  2. Bake at 400°F (200°C) for 20 to 30 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Cocoa + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together643 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

  3. Cocoa + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together548 recipes

    Shared aroma: delta-undecalactone (coconut, creamy).

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

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Eggs
Set the custard as they cook, giving it body and structure.
Cocoa-nut
Provides the main coconut flavour and a tender, moist texture.
Milk
Forms the liquid base that carries the custard and keeps it moist.
Sugar
Sweetens the pudding and helps it brown lightly in the oven.
Butter
Adds richness and fat, and keeps the dish from sticking.

The step that matters

Pour into a buttered dish lined with pie crust. Eggs set as they heat, so the custard can curdle or turn grainy if baked too hot or too long. Baking at the stated temperature for the stated time lets it set smoothly.

Swap the cocoa

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

  1. Almondfits better
  2. Pecansfits better
  3. Pistachiofits about as well
  4. Cocoathe original

Fit is the average pairing score against milk, egg, sugar, butter, rose. 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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