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Farina Pudding

A creamy pudding made from farina, milk, butter, and salt, cooked until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Farina Pudding

Ingredients

Directions

Prepare

  1. Scald 3 cups of milk in a saucepan.

  2. Wet the farina with the remaining 1 cup of cold milk in a bowl.

Make the pudding

  1. Stir the farina mixture into the hot milk.

  2. Cook while stirring often for 30 minutes.

  3. Add the butter and salt, and cook for an additional 10 minutes.

Finish and serve

  1. Beat well and pour out.

  2. Serve with or without sugar, as desired.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

What each ingredient does

Farina
Its starch swells and thickens the milk as it cooks, giving the pudding its body.
Milk
Forms the liquid base that the farina thickens into a soft, creamy pudding.
Butter
Adds fat, which gives the pudding a richer flavour and smoother mouthfeel.

The step that matters

Cook while stirring often. Farina starch thickens quickly and settles to the bottom of the pan, where it can scorch or form lumps. Frequent stirring keeps the heat even and the texture smooth.

“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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