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Farina Pudding

A milk pudding thickened with farina and eggs, sweetened with sugar and served cold with sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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. In a pot, bring 1 quart of milk to a boil and add salt.

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

  3. Add a small piece of butter and a little sugar, mixing well.

  4. Stir in the yolks of 4 eggs, then gently fold in the beaten egg whites.

Serve

  1. Flavor as desired and serve cold 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 hot milk into a soft, spoonable pudding body as it cooks.
Egg yolks
Enrich the pudding and add richness and a custard-like softness.
Egg whites
Beaten and folded in, they add lightness and airy texture.
Butter
Adds richness and a smooth, rounded mouthfeel.

The step that matters

Folding in the egg whites. Beaten whites trap air that gives lightness. Stirring them vigorously deflates the foam, so fold gently and keep the mixture cool enough that the yolks do not scramble.

“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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