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Partridge Pudding

A boiled pudding containing partridges, suet crust, and optional mushrooms, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and mushroom are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 13,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Partridge Pudding

Ingredients

Directions

Prepare

  1. Skin and cut the partridges into joints.

  2. Line a deep basin with suet crust.

  3. Season the partridge joints with salt and pepper or cayenne.

Assemble and boil

  1. Place the seasoned partridges in the basin.

  2. If using, layer cleaned mushrooms with the partridges in the pudding.

  3. Pour in enough water to create gravy.

  4. Close the pudding carefully and boil for 3 to 3.5 hours.

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. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

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

What each ingredient does

Partridges
Provide the main meat, which becomes tender during the long gentle boil.
Suet crust
Forms a rich, sturdy casing that holds the filling and steams to a soft, tender texture.
Water
Creates the gravy that keeps the meat moist as it cooks inside the pudding.

The step that matters

Closing the pudding carefully. A tight seal keeps steam and liquid inside the basin, so the meat cooks gently in its own gravy. A leak lets the liquid escape and can leave the filling dry.

“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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