Griesspeise (Semolina Auflauf)

Ingredients

• lb. semolina
• 2 oz. butter
• 2 oz. sugar
• 2 oz. sweet almonds
• I teaspoonful salt
• A little grated lemon peel

Method

1. 1

   Boil the milk, semolina, butter and salt to the consistency of a stiff puree.

2. 2

   Beat the yolks well with the sugar and add gradually with the grated almonds and lemon peel to the semolina, when the latter is cool, stirring in finally the whisked whites of eggs.

3. 3

   Fill a well-buttered mould and bake in a slow oven for 1 hour.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 70. The excerpt below is the record exactly as published.

Griesspeise. (Semolina Auflauf.) For 6 Persons. i\ pint milk. \ lb. semolina, 4 ^^^^^ I teaspoonful salt. Time of Preparation : i\ hour. 2 oz. butter. 2 oz. sugar. 2 oz. sweet almonds. A little grated lemon peel. Boil the milk, semolina, butter and salt to the consistency of a stiff puree. Beat the yolks well with the sugar and add gradually with the grated almonds and lemon peel to the semolina, when the latter is cool, stirring in finally the whisked whites of ^ggs. Fill a well-buttered mould (Auflauf form, see general directions: ** Auflauf") and bake in a slow oven for I hour. An oz. of cocoa and an oz. of sugar may be added to this Auflauf, or ^ lb. sultanas and a tablespoonful of rum. PUDDINGE. (Puddings.) Puddings. Puddings may be boiled in a well-floured cloth, but preferably in a special pudding basin or mould, with a tightly-fitting lid. Both the inside of the lid and of the mould itself should be well-buttered and then sprinkled over with breadcrumbs. The mould should not be more than I full and should be stood in a saucepan of boiling water. The water should not come to the top of the mould, but fresh boiling water should be added from time to time to replace what boils away. Keep the lid of the saucepan on while the pudding is boiling. Puddings prepared according to the following recipes are always to be turned out and served with Frucht- or Weinschaum-Saucen. {See recipes, pages 67, 68.) Chocolate Pudding is served with Vanilla Sauce. Reis^Padding. (Rice Pudding.) For 6 Persons. Time of Preparation i 2\ hours. 4 oz. rice. 3 oz. butter. 5 eggs. i^ oz. sweet almonds, if pint milk. 3 oz. sugar. A pinch of carbonate of soda. 4 bitter almonds. A little grated lemon peel. I teaspoonful salt. Boil the rice in the milk for i hour with i teaspoonful salt, a pinch of carbonate of soda and 3 oz. butter. Then stir in i well-beaten up ^gg and stand on one side to cool. i66 Puddinge. Beat the 4 yolks with the sugar and add to them the grated almonds and a little lemon peel. Stir into the rice, alternately with the whites of ^%%s^ whisked stiffly. Fill with this a well-buttered pudding basin, or mouldy with a closely-fitting lid, and boil i^ to 2 hours. (See general directions : ^' Puddings.") For 6 Persons, I pint milk

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