A Good Semoulina, or Soujee Pudding

Name: A Good Semoulina, or Soujee Pudding
Yield: 6 servings
Ingredients: a pint and a half of boiling milk; two large tablespoonsful of semoulina; two ounces of good butter; three and a half of pounded sugar; the grated rind of a lemon; five well-whisked eggs

From Modern cookery, in all its branches, 1884

Serves 6

Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 381. The excerpt below is the record exactly as published.

A GOOD SEMOULINA, OR SOUJEE PUDDING. Drop lightly into a pint and a half of boiling milk two large tablespoonsful of semoulina, and stir them together as this is done, that the mixture may not be lumpy; continue the stirring from eight, to ten minutes, then throw in two ounces of good butter, and three and a half of pounded sugar, or of the finest Lisbon ; next add the grated rind of a lemon, and, while the semoulina is still warm, beat gradually and briskly to it five well-whisked eggs

Cook this with the app: pantry check, scaling, and the assistant.