Semolina Flummery
From German cookery for the English kitchen, 1906
Presented as published in 1906. 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
1307Calories
59 gProtein
182 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories1307 kcal
Protein59 g
Carbohydrates182 g
Fiber3.7 g
Sugars98 g
Total Fat38 g
Saturated Fat14 g
Monounsaturated Fat13 g
Polyunsaturated Fat6 g
Omega-30.1 g
Cholesterol1145 mg
Sodium2853 mg
Potassium979 mg
Calcium490 mg
Iron7.1 mg
Magnesium105 mg
Phosphorus988 mg
Zinc6 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D8.3 mcg
Vitamin C0 mg
Vitamin A558 mcg
Vitamin E3.3 mg
Vitamin K0.9 mcg
Vitamin B60.8 mg
Vitamin B124 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)2 mg
Niacin (B3)4.6 mg
Folate332 mcg
Choline925 mg
Caffeine0 mg
Water457 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 73. The excerpt below is the record exactly as published.
Semolina Flummery.) For 6 Persons. Time of Preparation : \ hour. i^ pint milk. 4 oz. semolina. I teaspoonful salt. Vanilla or lemon flavouring. 3 oz. sugar. 6 eggs. 4 tablespoonsful cold milk
Cook this with the app: pantry check, scaling, and the assistant.