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Dessert

Farina Pudding

A milk-based pudding thickened with farina and sweetened with sugar, finished with beaten eggs and served cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Farina Pudding

Ingredients

Directions

Make the pudding

  1. Bring 1 quart of milk to a boil in a pot.

  2. Stir in 1 cup of farina and ¼ cup of sugar.

  3. Cool the mixture below the scalding point.

  4. Beat the egg yolk and 2 egg whites separately.

  5. Stir the beaten eggs into the cooled mixture.

Serve

  1. Serve cool with jelly or fruit syrup.

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

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

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

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

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 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
Thickens the milk as it cooks, giving the pudding its body and soft set.
Egg yolk
Enriches the pudding and adds richness and body to the custard.
Egg whites
Beaten separately and folded in, they add lightness and airiness to the pudding.
Sugar
Sweetens the pudding and balances the mild flavor of the milk and farina.

The step that matters

Cool the mixture below the scalding point. Adding beaten eggs to a very hot mixture can scramble them. Cooling first lets the eggs blend in smoothly and thicken gently without curdling.

“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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