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Semolina Cakes
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
817Calories
38 gProtein
110 gCarbs
36 gFat
Full nutrition (32 nutrients)
Calories817 kcal
Protein38 g
Carbohydrates110 g
Fiber3.7 g
Sugars23 g
Total Fat36 g
Saturated Fat13 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol115 mg
Sodium683 mg
Potassium983 mg
Calcium871 mg
Iron1.9 mg
Magnesium108 mg
Phosphorus822 mg
Zinc4.4 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D4.7 mcg
Vitamin A221 mcg
Vitamin E0.4 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B123 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)4.7 mg
Folate192 mcg
Choline91 mg
Water452 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 258. The excerpt below is the record exactly as published.
Semolina Cakes. Boil one pint of milk with one tablespoonful of butter and a little salt. When boiling, drop into it by degrees four ounces of semolina, and stir it until it thickens like custard, which takes about fifteen minutes. Add one ounce of grated cheese and a little white pepper
Cook this with the app: pantry check, scaling, and the assistant.