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Black-puddings, a l’ANGLAISE

Black pudding served broiled with dry toast and mashed potatoes, prepared by the English method without nutmeg, bay leaf, or thyme.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and potato match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 851 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Black-puddings, a l’ANGLAISE

Ingredients

Directions

Prepare

  1. Prepare the black pudding mixture according to the English method, omitting nutmeg, bay-leaf, and thyme.

Cook and serve

  1. Score the black puddings all over to prevent bursting while broiling.

  2. Broil the black puddings until cooked through.

  3. Serve the black puddings with stripes of dry toast between each piece.

  4. Fill the center of the dish with mashed potatoes to keep them hot.

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. Rice + potatotop 7% of all pairs
    Smell alikestrong
    Cooked together851 recipes

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

  2. Pepper + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Black pudding mixture
Forms the main body of the dish and provides its rich, savory flavor.
Mashed potatoes
Adds moisture and soft, mild texture that contrasts with the firm black puddings.
Emden grits or rice
Provides starchy bulk and a soft texture to the dish.

The step that matters

Score the black puddings all over. Scoring lets steam escape while broiling, so the casings do not split or burst as the filling heats and expands.

Swap the potato

How well each one fits the dish's main ingredients (rice, pepper):

  1. Capsicumfits better
  2. Carrotfits better
  3. Tomatofits about as well
  4. Potatothe original

Fit is the average pairing score against rice, pepper. 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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