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Hot Farina Pudding

A hot pudding made from milk and farina, served with sugar and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 77,875 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Hot Farina Pudding

Ingredients

Directions

Prepare

  1. In a pot, bring 3½ cups of milk to a boil.

  2. In a separate bowl, mix farina and salt with the reserved ½ cup of cold milk.

Cook

  1. Once the milk boils, add the farina mixture.

  2. Cook for 1 hour, stirring frequently.

Serve

  1. Serve hot with sugar and additional milk.

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

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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
Its starch swells in hot liquid and thickens the milk into a pudding.
Milk
Supplies the liquid that the starch thickens, giving the pudding its creamy body.

The step that matters

Adding the farina mixture to the boiling milk. Farina clumps if it hits hot liquid dry, so it is first mixed into cold milk and then added to the boiling milk. Stirring frequently during the hour-long cook keeps the starch dispersed and helps prevent sticking and scorching on the bottom of the pot.

“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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