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Semolina
From Vegetarian cookery, 1891
Serves 2
Presented as published in 1891. 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
545Calories
24 gProtein
75 gCarbs
17 gFat
Full nutrition (31 nutrients)
Calories545 kcal
Protein24 g
Carbohydrates75 g
Fiber2.3 g
Sugars23 g
Total Fat17 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium185 mg
Potassium854 mg
Calcium612 mg
Iron1.1 mg
Magnesium83 mg
Phosphorus584 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D4.7 mcg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.1 mg
Folate119 mcg
Choline87 mg
Water438 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 100. The excerpt below is the record exactly as published.
Semolina. Five ounces of semolina, and one quart of milk
Cook this with the app: pantry check, scaling, and the assistant.