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Dessert

Almond Pudding

A baked pudding made with blanched almonds, rose water, eggs, sugar, milk, crackers, citron, and butter.

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 ↓

Almond Pudding

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

  1. Preheat the oven to 400°F (200°C).

  2. Pound the almonds until fine and mix with rose water.

Make the custard

  1. Beat the eggs to a stiff froth and gradually add the sugar.

  2. Mix in the milk and pounded crackers.

  3. Stir in the almond mixture and chopped citron.

Bake and serve

  1. Grease a pudding dish with melted butter and pour the mixture in.

  2. Bake for 30 minutes until set.

  3. Serve cold.

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. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  3. Almond + rosetop 11% of all pairs
    Smell alikelow
    Cooked together1,465 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Almond + milktop 16% of all pairs
    Smell alikemoderate
    Cooked together5,800 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Blanched sweet almonds
Provide the main body and nutty flavour of the pudding.
Eggs
Set when baked, giving the pudding its structure, and are whipped to add lightness.
Milk
Supplies liquid that keeps the pudding moist while the eggs set.
Sugar
Adds sweetness and helps stabilise the whipped eggs.
Pounded crackers
Thicken the mixture slightly and add body to the custard.
Citron
Adds chewy pieces of candied citrus flavour throughout the pudding.

The step that matters

Beat the eggs to a stiff froth. Whipping air into the eggs gives the pudding its lightness. Adding sugar gradually helps the foam hold its shape, and the egg proteins then set during baking to hold the pudding together.

“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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