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Recipe for Light-colored Boiled Pudding, Without Spice

A boiled pudding made from eggs and lemon extract, baked in loaves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Egg and lemon are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 44,316 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Recipe for Light-colored Boiled Pudding, Without Spice

Ingredients

Directions

  1. Beat the eggs until stiff.

  2. Fold in the lemon extract.

  3. Bake in two loaves.

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. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Egg and lemon barely smell alike, yet cooks put them together in 44,316 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

Eggs
Whipped until stiff, they trap air and give the pudding its light, airy structure.
Lemon extract
Adds concentrated lemon aroma and flavor to the pudding.

The step that matters

Beat the eggs until stiff. Whipped eggs hold air bubbles that lift the batter as it bakes. If they are under-beaten, the pudding will be dense; over-beaten, they can collapse when folded and lose volume.

“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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