Semolina Cream
From The St. Mungo cookery book, 1904
M. C.
Presented as published in 1904. 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
1947Calories
33 gProtein
55 gCarbs
175 gFat
Full nutrition (34 nutrients)
Calories1947 kcal
Protein33 g
Carbohydrates55 g
Fiber0.9 g
Sugars17 g
Total Fat175 g
Saturated Fat100 g
Monounsaturated Fat36 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol512 mg
Sodium218 mg
Potassium886 mg
Calcium600 mg
Iron0.6 mg
Magnesium71 mg
Phosphorus556 mg
Zinc2.4 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.6 mg
Folate52 mcg
Choline49 mg
Caffeine0 mg
Water497 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 78. The excerpt below is the record exactly as published.
SEMOLINA CREAM. 1 oz. semolina. 2 gills of milk. 2 drops vanilla. ^ oz. gelatine. I dessertspoonful sugar. 4 gill cream
Cook this with the app: pantry check, scaling, and the assistant.