Semolina French Pudding
From English and French cookery, 1890
Can be flavoured to taste.
Presented as published in 1890. 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
1031Calories
54 gProtein
109 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories1031 kcal
Protein54 g
Carbohydrates109 g
Fiber2.7 g
Sugars47 g
Total Fat42 g
Saturated Fat21 g
Monounsaturated Fat10 g
Polyunsaturated Fat3 g
Omega-30.2 g
Cholesterol489 mg
Sodium512 mg
Potassium1748 mg
Calcium1270 mg
Iron3.1 mg
Magnesium158 mg
Phosphorus1293 mg
Zinc6.2 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A472 mcg
Vitamin E1.5 mg
Vitamin K0.3 mcg
Vitamin B60.8 mg
Vitamin B126.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)2 mg
Niacin (B3)4.2 mg
Folate190 mcg
Choline468 mg
Caffeine0 mg
Water945 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 72. The excerpt below is the record exactly as published.
Semolina French. Pudding.— Boil a quart of milk with a little sugar. When boiling stir in from 3 to 4 ounces of Marshall’s semolina, and let it boil for 5 minutes. Beat well 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.