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Dessert

Oatmeal Pudding with Cream

A pudding made from oatmeal, flour, and milk, served with cream and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Oatmeal Pudding with Cream

Ingredients

Directions

Prepare

  1. In a bowl, mix the flour, oatmeal, and salt with a little cold milk.

  2. Stir this mixture into the boiling milk in a farina kettle.

Cook

  1. Stir continuously for 20 minutes, ensuring to scrape the bottom.

  2. Let it stand in the boiling water for 10 minutes without cooking.

Serve

  1. Pour into a deep dish and serve with 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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Oatmeal
Thickens the milk as its starch gelatinizes, giving the pudding body and a soft, porridge-like texture.
Flour
Adds additional starch that helps thicken the pudding and keeps it from separating.
Milk
Forms the liquid base that the oatmeal and flour swell and thicken into a pudding.

The step that matters

Stirring while the mixture cooks. Oatmeal and flour settle and can scorch on the bottom of the kettle. Constant stirring and scraping keeps the starch evenly dispersed, prevents lumps and burning, and produces a smooth, thick texture.

“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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