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Macaroni Pudding

A baked macaroni and bread pudding steamed with butter, herbs, and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Macaroni Pudding

Ingredients

Directions

Prepare

  1. Parboil the macaroni and line a buttered pint basin with it.

  2. Soak the bread in cold water, squeeze it dry, and add the remaining ingredients along with any leftover macaroni cut into pieces.

  3. Fill the basin and press the mixture down.

Steam and serve

  1. Cover with buttered paper and steam for about 1.5 hours.

  2. Serve hot with white or brown 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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Macaroni
Forms a lining and firm pieces that give the pudding its shape and bite.
Bread
Soaked and squeezed, it provides the bulk and body that hold the pudding together.
Butter
Adds richness and fat, keeping the pudding moist and tender as it steams.
Egg
Binds the soaked bread and macaroni so the pudding sets firm when cooked.

The step that matters

Pressing the mixture into the basin. Packing the filling firmly removes large air gaps, so the pudding holds its shape when turned out and cooks evenly through the steam.

“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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