Semolina Cup-Puddings

Ingredients

• three ounces of semolina
• a pint and a half of boiling milk
• three table-spoonfuls of powdered sugar
• a slice of fresh butter
• a salt-spoonful of grated lemon-rind
• four well-whisked eggs

Method

1. 1

   Put semolina into a bowl, pour over milk to cover, soak for half an hour, drain, and put into a saucepan with boiling milk, sugar, butter, and lemon-rind.

2. 2

   Stir over the fire for about a quarter of an hour.

3. 3

   Let cool slightly, beat in eggs, pour into buttered cups, and bake in a moderate oven for half an hour.

4. 4

   Serve with mustard sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1756. The excerpt below is the record exactly as published.

Semolina Cup-Puddings.— Put three ounces of semolina into a bowl, and pour over it as much milk as will cover it. Let it soak for half an horn-, drain it, and jiut it into a saucepan with a pint and a half of boiling- milk, three table-spoonfuls of powdered sugar, a slice of fresh butter, and a salt-spoonful of grated lemon-rind. Stir it over the flre without J^ ceasing for about a quarter of an hour. Pom- it out, let it cool a little, and beat briskly into it foui- well- whisked egg

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