Skip to main content
Main

Fried Farina Pudding

A fried pudding made from farina, water, eggs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Fried Farina Pudding

Ingredients

Directions

Make the farina

  1. In a saucepan, bring 2 cups of water to a boil.

  2. Stir in 1 cup of farina and ¼ teaspoon of salt.

  3. Cook until thick, stirring constantly.

  4. Remove from heat and let cool slightly.

  5. Beat in 2 eggs until well combined.

Set and fry

  1. Pour the mixture into a greased dish and let it set.

  2. Cut into squares and fry in butter until golden brown on both sides.

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 + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Farina
Cooks into a thick porridge that sets firm enough to cut and fry.
Eggs
Add richness and help bind the mixture so it holds its shape when cut.
Butter
Browns the outside of the squares during frying, adding flavor and a golden crust.

The step that matters

Cook the farina until thick. Farina must be cooked long enough, stirring constantly, for its starch to gelatinize fully. Undercooked farina stays loose and will not set firmly enough to cut into squares and fry.

“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

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes