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Dessert

Barley Puddings

A simple pudding made with barley, milk, eggs, and sweetener.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 pudding

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

  2. Pour the remaining milk into the mixture.

  3. Flavor and sweeten to taste.

  4. Boil for 2 to 3 minutes.

  5. Add the lightly beaten eggs and mix well.

Bake and serve

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

  2. Serve with stewed, fresh, or dried fruits.

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 thickens the milk as it cooks, giving the pudding body.
Milk
Provides the liquid base and moisture that the barley cooks in.
Eggs
Set when heated, firming the pudding and giving it a tender structure.
Sweetener
Adds sweetness to balance the mild, starchy flavor of the pudding.

The step that matters

Add the lightly beaten eggs and mix well.. Egg proteins set when heated, so they are best stirred in thoroughly to spread evenly and thicken the pudding rather than forming lumps or scrambled bits.

“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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