Semolina à la Française

Ingredients

• One quart of new milk
• three ounces of semolina
• one bay-leaf
• two large eggs
• two lumps of loaf sugar
• the thinly-pared peel of one lemon

Method

1. 1

   Put the milk into a stewpan with the lemon-peel, bay-leaf, and sugar.

2. 2

   When it boils, add the semolina, stirring all the time.

3. 3

   Take out the lemon-peel and bay-leaf, and boil for half an hour, stirring constantly.

4. 4

   Draw the pan from the fire and add the eggs, previously well beaten.

5. 5

   Stir well together and return the pan to the fire for five minutes more.

6. 6

   Pour this into a wet china mould and put it in a cool place to set.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 30. The excerpt below is the record exactly as published.

One quart of new milk, three ounces of semolina, one bay-leaf or two bitter almonds blanched, two large eggs, two lumps of loaf sugar, the thinly-pared peel of one lemon

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