Semolina
From English and French cookery, 1890
Presented as published in 1890. 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
671Calories
32 gProtein
82 gCarbs
24 gFat
Full nutrition (31 nutrients)
Calories671 kcal
Protein32 g
Carbohydrates82 g
Fiber2.1 g
Sugars35 g
Total Fat24 g
Saturated Fat14 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol88 mg
Sodium278 mg
Potassium1210 mg
Calcium910 mg
Iron1 mg
Magnesium110 mg
Phosphorus823 mg
Zinc3.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D7 mcg
Vitamin A234 mcg
Vitamin E0.4 mg
Vitamin B60.5 mg
Vitamin B123.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.2 mg
Niacin (B3)3.1 mg
Folate109 mcg
Choline130 mg
Water652 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 82. The excerpt below is the record exactly as published.
Semolina. — Put li pints of milk over the fire, and, when boiling, stir in \ cupful of semolina
Cook this with the app: pantry check, scaling, and the assistant.