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Semolina
From Harper's cook book encyclopædia, 1902
Serves 2
A fine hominy may be used in place of semolina.
Presented as published in 1902. 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
577Calories
30 gProtein
64 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories577 kcal
Protein30 g
Carbohydrates64 g
Fiber2.1 g
Sugars6 g
Total Fat28 g
Saturated Fat12 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol84 mg
Sodium1114 mg
Potassium418 mg
Calcium715 mg
Iron1.5 mg
Magnesium62 mg
Phosphorus601 mg
Zinc3.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A178 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.8 mg
Folate119 mcg
Choline31 mg
Caffeine0 mg
Water251 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 393. The excerpt below is the record exactly as published.
Semolina. — Put a cupful of sem- olina on the fire in enough boiling salted water to cover it. Boil until it thickens — about twenty minutes — stirring occasionally. Turn it out in a pan, and when cool enough to handle make into oval balls about the size of an egg. Drop these gently into boiling milk, and simmer ten minutes ; watch carefully to prevent scorching. Take out with a split spoon ; lay in a platter or pudding- dish ; thicken the milk with a little butter and flour, and pour this around the balls. Sprinkle them with dry, powdered cheese — Parmesan is best
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