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Dessert

Oswego Boiled Pudding

A boiled pudding made from Oswego prepared corn, milk, eggs, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Corn and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Oswego Boiled Pudding

Ingredients

Directions

Prepare the base

  1. Dissolve the Oswego prepared corn in a small amount of the milk.

  2. In a bowl, mix the dissolved corn with the beaten eggs and salt.

Make the pudding

  1. Heat the remaining milk until near boiling.

  2. Add the corn and egg mixture to the hot milk, stirring well.

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. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Corn + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together7,484 recipes

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

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

What each ingredient does

Milk
Forms the liquid base of the pudding and gives it a soft, creamy body.
Eggs
Set as they heat, thickening the milk into a custard-like pudding structure.
Oswego prepared corn
Adds corn flavour and body, thickening the pudding along with the eggs.

The step that matters

Adding the corn and egg mixture to the hot milk. Eggs can scramble and turn lumpy if they meet very hot liquid too quickly. Stirring well while adding the mixture spreads the heat evenly so the eggs thicken smoothly.

“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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