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Caramel Semolina Pudding
From Cookery for every household, 1914
Serves 1
This pudding may be varied by adding cocoanut, preserved ginger, or other fruit.
Presented as published in 1914. 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
Nutrition per serving
360Calories
20 gProtein
44 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories360 kcal
Protein20 g
Carbohydrates44 g
Fiber1.8 g
Sugars1.6 g
Total Fat11 g
Saturated Fat3.6 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol375 mg
Sodium152 mg
Potassium274 mg
Calcium97 mg
Iron2.6 mg
Magnesium35 mg
Phosphorus297 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A168 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.2 mg
Folate142 mcg
Choline298 mg
Caffeine0 mg
Water105 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 641. The excerpt below is the record exactly as published.
Caramel Semolina Pudding 2 oz. semolina. Caramel. 1 pt. milk. 2 eggs. Same as above. Sugar and flavouring to taste
Cook this with the app: pantry check, scaling, and the assistant.