French Semoulina Pudding

Ingredients

• a quart of new milk
• five ounces of the best quality of semoulina
• four ounces of sugar
• three ounces of fresh butter
• less than a small quarter-teaspoonful of salt
• yolks of six eggs
• whites of four eggs

Method

1. 1

   Infuse lemon rind in milk, bring to boil, then stir in semoulina.

2. 2

   Add sugar, butter, and salt, then gradually mix in eggs.

3. 3

   Pour into a prepared dish and bake for 1.25 to 1.5 hours.

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.

FRENCH SEMOULINA PUDDING. Or Gateau de Semoule Infuse by the side of the fire in a quart of new milk, the very thin rind of a fine fresh lemon, and when it has stood for half an hour bring it slowly to a boil : simmer it for four or five minutes, then take out the lemon rind, and throw lightly into the milk, stirring it all the time, five ounces of the best quality of semoulina;* let it boil over a gentle fire for ten minutes, then add four ounces of sugar roughly powdered, three of fresh butter, and less than a small quarter-teaspoonful of salt ; boil the mixture for two or three additional minutes, keeping if stirred without ceasing ; take it from the fire, let it cool a little, and stir to it briskly, and by degrees, the yolks of six eggs and the whites of four well beaten together, and strained or prepared for use as directed at page 395, four or five bitter almonds, pounded with a little sugar, will heighten the flavour pleasantly to many tastes. When the pudding is nearly cold, pour * As we have had occasion to state in the previous pages of this volume, we have had semoulina, vermicelli, and various kinds of macaroni of first-rate quality, from Mr. Cobbett, 18, Pall Mall ; but they may, without doubt, be pro- cured squally good from many other foreign warehouses. CHAP. XXI.] BAKED PUDDINGS. 431 it gently into a stewpan or mould, prepared as for the Gateau de Riz of page 433, and bake it in a very gentle oven from an hour and a quarter to an hour and a half. SAXE-GOTHA PUDDING, OR TOURTE. Blanch and pound to the smoothest possible paste, a couple of ounces of Jordan almonds, and four or five bitter ones ; add to them, spoonful by spoonful quite at first, four eggs which have been whisked very light ; throw in gradually two ounces of pounded sugar, and then four ounces of the finest bread crumbs. Just melt, but without heating, two ounces of fresh butter,

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