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Semolina Cream
From A year's cookery, 1880
Serves 1
Semolina is nourishing and excellent for sick children.
Presented as published in 1880. 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
370Calories
24 gProtein
36 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories370 kcal
Protein24 g
Carbohydrates36 g
Fiber0.9 g
Sugars14 g
Total Fat15 g
Saturated Fat8.6 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol51 mg
Sodium123 mg
Potassium460 mg
Calcium342 mg
Iron0.6 mg
Magnesium45 mg
Phosphorus315 mg
Zinc1.4 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A133 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.3 mg
Folate53 mcg
Choline54 mg
Caffeine0 mg
Water238 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 353. The excerpt below is the record exactly as published.
Semolina Cream. — Soak an ounce of Semolina in a gill of milk, 452 A YEARS COOKERY. then boil it in half a pint of milk till tender. Dissolve half an ounce of gelatine, which has been soaked in water to cover it, in half a pint of milk, add sugar, flavouring, and, at the last moment, two tablespoonfuls of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.