Skip to main content
Dessert

Hasty Oswego Pudding

A milk pudding made with Oswego flour and egg, boiled and served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Hasty Oswego Pudding

Oven, in the book's wordsA cool oven

Ingredients

Directions

Make the pudding

  1. Boil the milk.

  2. Stir in the flour and boil for five minutes.

  3. Add the well-beaten egg and boil for one more minute.

Serve

  1. Serve the pudding on a hot plate with cream or honey, if permitted.

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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Milk
Forms the liquid base that the flour thickens as it boils.
Oswego flour
Thickens the boiling milk into a smooth, spoonable pudding.
Egg
Sets and enriches the pudding, adding body and richness as it cooks.

The step that matters

Adding the egg. The egg should be well beaten and stirred in while the mixture is boiling so it blends evenly. Stirring keeps the egg proteins dispersed, so they set into a smooth thickening rather than clumping.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes