Ice Pudding
Ingredients
Directions
Make the pudding
Boil 1 quart of milk or a mixture of milk and water.
Dissolve 4 large tablespoons of Farina in a part of the milk and stir it in.
Continue boiling for 30 to 60 minutes.
Set and chill
Pour the mixture into a jelly mold.
Place the mold 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
- Milk
- Forms the liquid base that thickens into a creamy, soft-set pudding.
- Farina
- Wheat starch that swells when boiled, thickening the milk so it sets firm when cooled.
The step that matters
Stirring the Farina into the milk. Farina clumps if added to hot liquid all at once. Dissolving it first in a portion of the milk and then stirring it in keeps the starch evenly dispersed, so the pudding thickens smoothly.
“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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