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Dessert

Pop of Unbolted Flour

A simple pudding made by mixing flour with water, simmering, then adding cream and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Pop of Unbolted Flour

Ingredients

Directions

  1. Mix the flour with enough cold water to achieve a cream-like consistency.

  2. Stir in the boiling water and simmer until clear.

  3. Add salt and stir well before removing from heat.

  4. Mix in the cream and sweeten with white sugar to taste.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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

What each ingredient does

Unbolted flour
Thickens the liquid into a pudding as its starch swells when simmered.
Cream
Adds richness and a soft, smooth mouthfeel to the finished pudding.

The step that matters

Simmer until clear. Flour must be cooked long enough for its starch to swell fully and lose its raw floury taste. Stirring in the boiling water while mixing the paste smooth helps prevent lumps from forming.

“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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