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Barley Puddings

A baked barley pudding made with milk, eggs, sweetener, and flavoring, served with stewed, fresh, or dried fruits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Barley and milk work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 598 recipes. Both carry ethyl octanoate, which smells fruity. The science ↓

Barley Puddings

Ingredients

Directions

Make the base

  1. Mix the barley with a little milk until smooth.

  2. Pour in the remaining milk and sweeten and flavor to taste.

  3. Boil for 2 to 3 minutes.

  4. Add the lightly beaten eggs and mix well.

Bake and serve

  1. Pour the mixture into a pie dish and bake until golden brown.

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. Barley + milktop 14% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: ethyl octanoate (fruity).

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

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

  3. Barley + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together380 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

Barley
Its starch swells as it heats, thickening the milk into a pudding body.
Eggs
As they heat, they set the pudding and give it a firm, custard-like structure.
Milk
Forms the liquid base that the barley thickens and the eggs set.

The step that matters

Boil the barley and milk. Barley starch only thickens fully when heated long enough to swell, so the 2 to 3 minute boil builds the body the pudding needs before the eggs are added.

“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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