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Dessert

Hasty Farina Pudding

A quick pudding made by boiling milk, adding soaked farina and sugar, then simmering until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Hasty Farina Pudding

Ingredients

Directions

Make the pudding

  1. In a saucepan, bring the milk to a boil.

  2. Gradually stir in the soaked farina and sugar.

  3. Cook over low heat, stirring constantly, until thickened, about 5-10 minutes.

  4. Remove from heat and stir in vanilla extract if using.

Serve

  1. Pour into a serving dish and let cool slightly before serving.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Farina
Starch that swells in hot milk and thickens the pudding into a soft, spoonable texture.
Milk
Liquid base that the farina hydrates and thickens, supplying the pudding's body and richness.
Sugar
Adds sweetness to the pudding.

The step that matters

Stirring while the pudding cooks. Farina settles and can scorch on the bottom of the pan over low heat if it is not stirred constantly, and lumps form if the soaked farina is added too quickly. Constant stirring keeps the starch dispersed and the texture smooth as it thickens.

“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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