Skip to main content
Dessert

Farina Pudding

A milk-based pudding thickened with farina, sweetened with sugar, enriched with eggs, and served with white sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Sugar and syrup match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Farina Pudding

Ingredients

Directions

Make the pudding

  1. Bring 1 quart of milk to a boil.

  2. Add 1 teaspoon of coarse sea salt to the boiling milk.

  3. Stir in 4 tablespoons of farina until it thickens.

  4. Add 1 tablespoon of butter and 2 tablespoons of sugar, mixing well.

  5. Remove from heat and stir in 4 egg yolks.

  6. Gently fold in the beaten whites of 4 eggs.

Chill and serve

  1. Chill and serve with white sugar 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. Sugar + syruptop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. 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

Farina
Thickens the boiled milk into a soft, spoonable pudding body as it cooks.
Egg yolks
Enrich the custard and add richness and set once gently combined.
Egg whites
Folded in whipped to lighten the pudding and give it an airy texture.
Milk
Forms the liquid base that the farina thickens into the pudding.
Butter
Adds fat for richness and a smoother mouthfeel.

The step that matters

Gently fold in the beaten whites. Folding rather than stirring keeps the whipped egg whites full of air, so the pudding stays light instead of dense and deflated.

“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.

More farina pudding recipes

Chocolate 3 See all 42 →

You might also like

Oranges in SyrupOranges in Syrup9 recipesSyrup SauceSyrup Sauce6 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipes