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Semolina Mould
From A year's cookery, 1880
Serves 1
Serve with jam or sugar and cream.
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
350Calories
18 gProtein
35 gCarbs
16 gFat
Full nutrition (31 nutrients)
Calories350 kcal
Protein18 g
Carbohydrates35 g
Fiber0.5 g
Sugars23 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium185 mg
Potassium759 mg
Calcium602 mg
Iron0.3 mg
Magnesium64 mg
Phosphorus513 mg
Zinc2.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.1 mg
Folate27 mcg
Choline87 mg
Water431 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 212. The excerpt below is the record exactly as published.
Semolina Mould for luncheon to-morrow. Mix two table-spoonfuls of semolina with cold milk, and add more milk to make the quantity up to one pint. Put the mixture into a saucepan, stir it without ceasing for ten minutes, and then draw it back and let it simmer for an hour, stirring it occasionally. Sweeten it to taste
Cook this with the app: pantry check, scaling, and the assistant.