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Roman Pudding

A savory pudding made with bread crumbs, milk, butter, chicken, ham, green pepper, Parmesan cheese, gelatin, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Roman Pudding

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Roman Pudding

Ingredients

Directions

Prepare the mold

  1. Line a buttered mold with boiled macaroni.

Make the mixture

  1. Cook the bread crumbs in milk until thickened.

  2. Add butter, chicken, ham, green pepper, salt, and pepper to the mixture.

  3. Stir in the grated Parmesan cheese and softened gelatine dissolved in hot water.

  4. Beat the mixture while cooling over ice water until it begins to set.

  5. Fold in the whipped cream gently.

Set and serve

  1. Turn the mixture into the mold and refrigerate until set.

  2. Serve unmolded on lace paper or garnished with parsley.

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.

Photo for illustrative purposes only · Contact us to use it

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

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Bread + hamtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  5. Butter + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Bread crumbs
Thicken the milk into a soft base that gives the pudding body.
Gelatine
Sets the mixture so it holds its shape when unmolded.
Whipped cream
Adds air and richness, giving a lighter, softer texture.
Parmesan cheese
Adds savory flavor and salt-rich depth to the custard-like base.
Cold chicken
Provides the main protein and bulk of the filling.

The step that matters

Beat the mixture while cooling over ice water. Gelatine begins to set as it cools, so beating during cooling keeps the mixture smooth and evenly textured. If it sets before the cream is folded in, the whipped cream cannot blend evenly and the pudding turns lumpy.

“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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