Savory Semolina Pudding

Ingredients

• one pint of milk
• one tablespoonful of butter
• four ounces of semolina
• grated cheese

Method

1. 1

   Proceed as for semolina cakes, but place in a greased pie dish, sprinkle with butter and grated cheese, and bake until the top is golden brown.

Nutrition per serving

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 258. The excerpt below is the record exactly as published.

one pint of milk with one tablespoonful of butter and a little salt. When boiling, drop into it by degrees four ounces of semolina, and stir it until it thickens like custard, which takes about fifteen minutes. Add one ounce of grated cheese and a little white pepper. Spread the mixture out on a floured board, when cold it will be solid enough to form into cakes. Egg and crumb the cakes and fry a golden brown, or dip in batter and fry. STANDARD COOKERY. '381 Gnocci. Bring one pint of water to the boil with one tablespoonful of butter and some salt; drop four ounces of semolina by de- grees, and stir until the mixture thickens. This will take about one-quarter of an hour. Add one ounce of grated cheese, and leave it until it becomes cold; butter a fireproof dish and sprinkle it with cheese and put a tablespoonful of the semolina mixture all over it. They should stand up roughly like rock cakes; add a few little bits of butter, and bake to a golden brown in a fairly hot oven, which will take about twenty minutes. Savory Semolina Pudding. Proceed as for semolina cakes, but place in a greased pie dish, sprinkled with butter and grated cheese

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