Semolina
From The Atora book of tested recipes, 1930
Bay leaf (or lemon peel) put in milk, until boiling, gives a nice flavour.
Presented as published in 1930. 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
859Calories
31 gProtein
132 gCarbs
24 gFat
Full nutrition (31 nutrients)
Calories859 kcal
Protein31 g
Carbohydrates132 g
Fiber1.8 g
Sugars92 g
Total Fat24 g
Saturated Fat14 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol88 mg
Sodium278 mg
Potassium1196 mg
Calcium910 mg
Iron0.9 mg
Magnesium107 mg
Phosphorus812 mg
Zinc3.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D7 mcg
Vitamin A234 mcg
Vitamin E0.4 mg
Vitamin B60.5 mg
Vitamin B123.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)2.8 mg
Folate95 mcg
Choline130 mg
Water651 g
As published
This recipe was extracted from The Atora book of tested recipes (1930) by Hugon & Co, page 14. The excerpt below is the record exactly as published.
2-0z. Sugar. \-pint Milk. Pinch of Salt. | tablespoonful Shredded ATORA. Put all ingredients into pie-dish, pour milk over and stir well. Grate some nutmeg over the top, bake in a slow oven for 2 hours. SEED TAPIOCA—SMALL SAGO 14-0z. Tapioca. 2-oz. Sugar. 1|-pint Milk. Pinch of Salt. | tablespoonful Shredded ATORA. Put all ingredients into pie-dish, pour milk over, stir well. Grate some nutmeg over the top, bake in slow oven for | hour. -TAPIOCA—OR LARGE SAGO 14-0z. Tapioca. 2-oz. Sugar. |-pint Milk. Pinch of Salt. | tablespoonful Shredded ATORA. Soak the tapioca overnight in cold water. Put into pie-dish with other in- gredients, pour milk over, stir well. Grate some nutmeg over the top, bake in slow oven for 2 hours. SEMOLINA 2-0z. Semolina. 2-o0z. Sugar. l|-pint Milk. Pinch of Salt. | tablespoonful Shredded ATORA. Flavouring to taste
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