Semolina Pudding

Ingredients

• 2 oz. of semolina
• 1 pt. of milk
• sugar
• flavoring
• 1 egg

Method

1. 1

   Boil the semolina in the milk, sweeten and flavor, and beat in the egg; put the pudding in a buttered tart dish; bake an hour in a slow oven.

Nutrition per serving

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 107. The excerpt below is the record exactly as published.

Semolina Pudding—Ingredients—2 oz. of semolina, 1 pt. of milk, sugar, flavoring, I egg. Boil the semolina in the milk, sweeten and flavor, and beat in the egg; put the pudding in a buttered tart dish; bake an hour in a slow oven. 652. Sweet Macaroni—Ingredients—{ lb. of best macaroni, 2 qts. of-water, a pinch of salt, 1 teacupful of milk, % lb. of white sugar, flavoring. Break up the macaroni into small lengths, and boil in the water (adding the salt) until perfectly tender; drain away the water, add to the macaroni, in a stewpan, the milk and sugar, and keep shaking over the fire until the milk is absorbed. Add any flavoring and serve with or without stewed fruit. 653. Macaroni Pudding —Ingredients—'% lb. of macaroni, cus- tard, 2 eggs, I pt. of boiling milk, sugar and flavoring to taste. Boil the macaroni as for the above dish, when done drain away the water, and put the macaroni into a tart dish; pour over it custard, the sugar and flavoring to taste; bake very slowly for an hour. 654. Custard Pudding (Baked)—Ingredients—}4 pt. of milk, a little white sugar, 2 eggs, flavoring. Boil the milk, with sufficient sugar to taste, and whip into it the eggs (the whites and yolks previously well beaten together), add flavoring to taste; put the pudding into a pie dish, and place it in another vessel half full of boiling water, eons 4 > Sire: é ‘ - vila.” : J re 7 = Rachie ls > Ae Oar re ES ee ty i “657. Sunday Pudding —Ingredients—¥ |b. of bread crumbs, % Tao PRY aR egy Aire ae SN Re ae Yb: i ee ' 2 : » &: 4 ae oe a a ys e ey, ey Phe ws & Sak 190 THE Dominion Cook Boox. put into the oven, and bake gently for about half an hour ; or, — Z a if more convenient, the pie dish may be placed in a stewpan half filled with water, by the side of the fire, and allowed to” cook slowly. 655. Oatmeal Pudding—lIngredients—2 oz. of fine Scotch oatmeal, yf pt. of cold milk, 1 pt. of boiling milk, sugar to taste, 2 oz. of bread crumbs, I oz. of shred suet, 1 or 2 beaten eggs, lemon flavor- ing or grated nutmeg. Mix with the oatmeal, first the cold milk, and then add the boiling milk; sweeten, and stir over the fire for ten minutes, then add the bread crumbs; stir until the mixture is stiff, then add the suet and eggs; add flavoring. Put the pudding ina buttered dish and bake slowly for an hour. 656. Indian Corn Flour Pudding—Ingredients—2 oz. of Indian corn flour, % pt. of milk, 3¢ pt. of boiling milk, sweetening and flavoring to taste, I egg. This must not be confounded with corn flour sold in packets, which in some cases is the starch of Indian corn or maize, de- prived of much of its nutritive value by the process it under- goes to render it white and smooth. Indian corn flour is the finely-ground flour of maize. ‘‘ Properly prepared, it furnishes a wholesome, digestible, and nutritious food.” Like oatmeal, it requires to be thoroughly well boiled. Vanilla is the most suitable flavoring for this pudding, but any other may be used. Mix the corn flour smooth in the cold milk and then stir in the boiling milk. Sweeten and flavor. Put intoa clean stewpan and stir over the fire until it becomes thick ; beat in the egg, put ~ the pudding in a buttered tart dish and bake very slowly for three-quarters of an hour. pt. of milk, sugar and flavoring to taste, 2 eggs, strawberry jam. Boil the bread crumbs in the milk, sweeten and flavor, and when the bread is thick stir in the yolks of the eggs. Put the pudding into a buttered tart dish, bake slowly for three-quarters of an hour. Then spread over the top a layer of strawberry jam, and on this the whites of the eggs beaten with a teaspoon- ~ ful of sifted sugar to a strong froth. Dip a knife in boiling water, and with it smooth over the whites, put the pudding again into a moderate oven until the top is a light golden brown. Serve immediately. - PASTRY AND PUDDINGS. mae a i 658. Yorkshire Pudding (1)—Ingredients—1 egg

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