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Dessert

Indian Huckleberry Pudding

A pudding made with milk, water, Indian meal, huckleberries, suet or eggs, molasses, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Indian Huckleberry Pudding

Ingredients

Directions

Make the batter

  1. In a large pot, combine the milk and water.

  2. Stir in enough Indian meal to create a stiff batter.

  3. Add the coarse sea salt, chopped suet (or eggs and baking soda), molasses, and huckleberries.

Boil and serve

  1. Pour the mixture into a bag and boil for 1.5 hours, leaving room for it to swell.

  2. Serve with a sweet liquid sauce.

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

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

  2. Milk + molassestop 21% of all pairs
    Smell alikelow
    Cooked together7,243 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Egg + molassestop 34% of all pairs
    Smell alikelow
    Cooked together6,879 recipes

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

What each ingredient does

Indian meal
Forms the stiff batter that gives the pudding its body.
Suet
Adds fat that keeps the pudding moist and rich as it cooks.
Molasses
Adds sweetness and a deep, caramel-like flavor.
Huckleberries
Add fruit flavor and tartness, and color the pudding as they release juice.

The step that matters

Leave room for the pudding to swell. Cornmeal batter expands as it heats and absorbs liquid. If the bag is packed tightly, it can burst or become dense and misshapen during boiling.

“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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