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Hasty Farina Pudding

A quick pudding made from farina, milk, eggs, butter, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Hasty Farina Pudding

Ingredients

Directions

Prepare

  1. Soak the farina in a little cold water for one hour.

  2. Scald the milk in a saucepan.

Cook

  1. Stir in the salt, then add the soaked farina, and cook steadily for 45 minutes.

  2. Add the butter.

  3. Take 1 cup of the boiling mixture and beat it into the whipped eggs.

  4. Return the mixture to the saucepan and stir for 2 minutes.

Serve

  1. Pour into a deep dish and serve with milk or cream and sugar.

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).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Farina
Forms the thick body of the pudding as its starch thickens during cooking.
Eggs
Thicken the pudding and add richness when beaten into the hot mixture.
Milk
Provides the liquid that the farina cooks in, giving a creamy texture.
Butter
Adds fat for a richer flavour and smoother mouthfeel.

The step that matters

Beating the hot mixture into the eggs. Adding hot liquid to eggs too quickly can scramble them. Tempering with a cup of the hot mixture first gradually warms the eggs so they blend in smoothly and thicken the pudding evenly.

“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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