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Farina Pudding

A pudding made from milk, farina, eggs, and sugar, baked until set.

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

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the farina base

  1. Boil 1 quart of milk.

  2. Slowly stir in 3 tablespoons of farina.

  3. Let the mixture boil for a few minutes.

Add the egg mixture

  1. Beat 2 eggs and 4 tablespoons of sugar with 1 pint of milk.

  2. Mix the egg mixture thoroughly with the farina.

  3. Allow the mixture to cool until it is just lukewarm.

Bake and serve

  1. Pour the mixture into pans.

  2. Bake in a moderate oven at 350°F (175°C).

  3. Serve with cream sauce.

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 into a soft, set custard as it cooks and cools.
Eggs
Add structure and richness so the pudding sets when baked.
Milk
Forms the liquid base that the farina thickens and the eggs enrich.
Sugar
Sweetens the pudding and adds to its soft texture.

The step that matters

Let the mixture cool until just lukewarm before baking. Adding eggs to very hot starch can scramble them and cause lumps. Cooling the mixture first lets the eggs blend smoothly so the pudding sets evenly in the oven.

“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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