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Farina Gruel

A simple porridge made from farina, milk, butter, salt, and baking soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Farina Gruel

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Farina Gruel

Ingredients

Directions

Prepare

  1. Scald 3 cups of milk.

  2. Wet the farina with the remaining cup of cold milk.

Cook the porridge

  1. Stir the farina mixture into the hot milk.

  2. Cook, stirring often, for 30 minutes.

  3. Add the butter and salt, and cook for 10 more minutes.

Serve

  1. Beat well and pour out.

  2. Serve with or without sugar, as desired.

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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Farina
Its starch swells and gelatinizes in hot liquid, thickening the porridge into a smooth, soft texture.
Milk
Serves as the cooking liquid that hydrates the farina starch and gives the porridge its creamy body.
Butter
Adds fat that enriches the flavour and gives the porridge a silkier mouthfeel.

The step that matters

Stir the farina mixture into the hot milk. Farina clumps when it meets hot liquid dry or unevenly mixed. Wetting it with cold milk first spreads the starch so it disperses smoothly and thickens evenly as it cooks.

“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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