Ice Pudding
Ingredients
Directions
Cook the farina
Boil 1 quart of milk or a mixture of milk and water.
Dissolve 4 tablespoons of farina in a portion of the milk and stir it into the boiling mixture.
Continue boiling for 30 to 60 minutes.
Set and chill
Pour the mixture into a jelly mold and place it in ice or cold water to stiffen.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Farina
- Its starch thickens the liquid and sets into a firm pudding as it cools.
- Milk
- Forms the liquid base and adds richness and body to the pudding.
The step that matters
Boil for the full 30 to 60 minutes. Farina's starch swells and thickens fully only when it is cooked this long. That cooked starch is what makes the pudding set firm when it cools and chills.
“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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