Gateau de Semoule (French Semolina Pudding)

Ingredients

• a quart of new milk
• five ounces of semolina
• a lump of butter the size of a large egg
• a tiny pinch of salt
• four table-spoonfuls of sugar
• the yolks of six eggs
• the whites of four eggs

Method

1. 1

   Infuse milk with lemon rind, boil, add semolina, butter, salt, and sugar.

2. 2

   Stir for 15 minutes, add beaten yolks.

3. 3

   Prepare mould, add beaten whites before baking.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 583. The excerpt below is the record exactly as published.

Gateau de Semoule (French Semolina Pudding). — Put a quart of new milk into a saucepan, with the thin rind of a lemon, and let it stand by the side of the fire until the flavour is thoroughly extracted ; then take out the rind, and let the milk boil. Throw in five ounces of semohna, a lump of butter the size of a large egg, a tiny pinch of salt, and four table- spoonfuls of sugar. Simmer gently for a quarter of an hour, stirring all the time, and add gradually the yolks of six eggs well beaten. Prepare a mould as for Gateau de Riz. Just before putting the semolina into the mould, add the whites of four eggs

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