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Farina Pudding

A baked pudding made from milk, farina, salt, egg yolks, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter 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 ↓

Farina Pudding

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the farina

  1. Bring 1 quart of milk to a boil in a farina kettle.

  2. Stir in enough dry farina to thicken the mixture, stirring constantly.

  3. Add 1 teaspoon of salt and boil for 20 to 30 minutes.

Finish and bake

  1. Beat the yolks of 3 eggs until smooth.

  2. Remove the farina from heat and gradually stir in the beaten yolks, mixing vigorously.

  3. Butter a pudding dish and pour in the mixture.

  4. Bake in a 400°F (200°C) oven for 15 to 20 minutes until browned.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: decanal (soap, orange peel).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

What each ingredient does

Milk
Forms the liquid base that the farina swells into and sets as a creamy pudding.
Dry farina
Thickens the hot milk by swelling its starch into a firm, spoonable mixture.
Egg yolks
Add richness and, when baked, help the pudding set and brown.

The step that matters

Stirring in the beaten yolks. Adding hot yolks too quickly can scramble them into lumps. Removing the farina from heat and stirring vigorously while adding them gradually blends the yolks in smoothly and keeps the custard texture even.

“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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