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Dessert

Cerealine Pudding

A pudding made by baking milk, cerealine, molasses, salt, and butter.

From an old cookbook · modernised transcription
By Fannie Merritt Farmer · From a historical cookbook (Project Gutenberg) · 5 ingredients
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Why it works: Milk and butter 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 ↓

Cerealine Pudding

Ingredients

Directions

Mix and pour

  1. Pour the scalded milk on the cerealine.

  2. Add the remaining ingredients.

  3. Pour the mixture into a buttered pudding dish.

Bake and serve

  1. Bake one hour in a slow oven.

  2. Serve with cream.

Nutrition, whole recipe (rough)

309Calories
8 gProtein
20 gFat
27 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Molasses1 tbsp (20g)58
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Fannie Merritt Farmer. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

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

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

  2. Milk + molassestop 21% of all pairs
    Smell alikelow
    Cooked together7,243 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Molasses + buttertop 30% of all pairs
    Smell alikelow
    Cooked together8,123 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Cerealine
Its starch thickens with hot liquid, giving the pudding a soft, set body.
Milk
Provides the main liquid that hydrates the cereal and sets into a creamy texture.
Molasses
Adds sweetness, deep flavor and a brown color as the pudding bakes.
Butter
Adds fat for richness and a smoother mouthfeel.

The step that matters

Pouring the scalded milk on the cerealine. Hot liquid must reach all the cereal at once so its starch hydrates evenly. Pouring it over the dry grain while stirring helps prevent lumps and gives an even, smooth set in the oven.

“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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