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Beef Tea Pudding

A pudding made with beef tea, eggs, bread crumbs, and salt, baked or steamed until firm.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beef and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 4,032 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Beef Tea Pudding

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

  1. Soak the bread crumbs in the beef tea for a few minutes.

  2. Beat the eggs and add them along with a little salt.

  3. Pour the mixture into a small dish.

Cook

  1. Bake at 350°F (175°C) for 15 minutes or steam gently for 30 minutes until firm.

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. Beef + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Beef + teatop 13% of all pairs
    Smell alikemoderate
    Cooked together417 recipes

    Shared aroma: 2-methyl-3-(methyldithio)furan (thiamin, meat).

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Tea + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together383 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Beef + eggtop 31% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

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

What each ingredient does

Eggs
Set when heated, giving the pudding its firm, sliceable structure.
Beef tea
Provides the liquid and savory beef flavor that the custard is built on.
Grated bread
Soaks up the beef tea and helps thicken the mixture as it cooks.

The step that matters

Baking or steaming until firm. Eggs set as they heat, and overcooking pushes them past that point, causing a curdled, rubbery texture with weeping liquid. Stop as soon as the pudding is firm.

“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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