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Dessert

Indian Huckleberry Pudding

A pudding made with boiling milk, Indian meal, huckleberries, suet or eggs, molasses, and baking soda.

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 boiling milk and water.

  2. Stir in Indian meal until a stiff batter forms.

  3. Add salt, chopped suet (or beaten eggs), molasses, and huckleberries.

Cook and serve

  1. Transfer the mixture into a bag, leaving room for expansion.

  2. Boil for 1.5 hours.

  3. 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
Its starch thickens the liquid into a stiff batter that holds the pudding together.
Chopped suet
Melts during cooking, adding richness and moisture to the pudding.
Molasses
Adds sweetness, depth of flavour and a darker colour.
Huckleberries
Add tart fruit flavour and juice that colours the pudding.

The step that matters

Leaving room for expansion in the bag. Starch swells and the pudding expands as it boils. Filling the bag too full or sealing it tightly can leave no room for this growth, so the bag may burst or the pudding may be squeezed out of shape.

“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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