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Mesfouf (Semolina Pudding)
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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
836Calories
31 gProtein
68 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories836 kcal
Protein31 g
Carbohydrates68 g
Fiber8.8 g
Sugars37 g
Total Fat67 g
Saturated Fat7.8 g
Monounsaturated Fat27 g
Polyunsaturated Fat9.6 g
Omega-30 g
Cholesterol258 mg
Sodium143 mg
Potassium934 mg
Calcium450 mg
Iron4 mg
Magnesium229 mg
Phosphorus693 mg
Zinc3.8 mg
Copper0.8 mg
Manganese1.8 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A138 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.8 mg
Folate59 mcg
Choline180 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 19. The excerpt below is the record exactly as published.
Mesfouf. (Semolina Pudding.) Put twelve little almonds in one and a half pints of milk, and simmer very gently for half an hour, strain, and put into the milk three ounces of semolina, quarter of a pound of sugar, and three ounces of butter. Bring to the boil, stirring all the time. Remove from the fire, and a couple of minutes afterwards stir in four well- beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.