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Dessert

Fayettevillk Citron Pudding

A custard-like dessert made with egg yolks, egg whites, sugar, butter, flour, wine, and sliced citron baked in puff pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fayettevillk Citron Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the batter

  1. Beat the egg yolks and egg whites separately.

  2. Mix the sugar into the egg yolks, then add the butter and flour.

  3. Stir in the wine and sliced citron gently.

  4. Fold in the beaten egg whites.

Bake and serve

  1. Bake in puff pastry at 350°F (175°C) until set.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: decanal (soap, orange peel).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Egg yolks
Add richness and help the pudding set into a smooth, custard-like texture.
Egg whites
Beaten and folded in to lighten the batter and give it a airy rise while baking.
White sugar
Adds sweetness and helps tenderise the texture of the pudding.
Butter
Adds fat for a rich, tender crumb and a smooth mouthfeel.
Citron
Provides the main fruity flavour and a slightly chewy, candied texture.

The step that matters

Fold in the beaten egg whites. Folding gently keeps the air beaten into the whites, so the batter stays light. Stirring hard knocks out the air and leaves a dense pudding.

“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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