Name: Nantucket Pudding
Ingredients: 1 quart of berries or small fruit; 2 tablespoons of flour; 2 tablespoons of sugar

Nantucket Pudding

A fruit pudding made by simmering berries with flour and sugar, molded, topped with frosting or whipped eggs, baked, served with cream.

From an old cookbook · modernised transcription

From a historical cookbook (Internet Archive) · 3 ingredients

Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Nantucket Pudding

Ingredients

1 quart of berries or small fruit
2 tablespoons of flour
2 tablespoons of sugar

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.

Make the fruit base

Simmer the berries or small fruit with flour and sugar together.
Turn the mixture into molds.

Top, bake and serve

Cover with frosting or whipped eggs and sugar.
Brown lightly in the oven at 350°F (175°C).
Serve with cream.

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.

Flour + sugartop 15% of all pairs

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

What each ingredient does

Berries or small fruit: Provides the main fruit flavor and juices that moisten the pudding.
Flour: Thickens the simmered fruit juices so the filling holds its shape.
Sugar: Adds sweetness and helps the topping brown lightly in the oven.

“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.