Semolina Pudding

Ingredients

• a pint and a half of milk
• two table-spoonfuls of semolina
• two ounces of butter
• three ounces and a half of sifted sugar
• the grated rind of a lemon
• four eggs

Method

1. 1

   Drop semolina into boiling milk, stir for seven or eight minutes, add butter and sugar, then the grated lemon-rind.

2. 2

   While hot, beat in eggs gradually.

3. 3

   Bake in a moderate oven for half an hour.

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 Pudding.— Take a pint and a half of milk, di-op lightly into it two table- spoonfuls of semolina, and stir all together for seven or eight minutes; throw in two ounces of butter, and three ounces and a haK of sifted sugar, with the grated rind of a lemon. Whilst the semolina still remains hot, beat gi'adually and briskly into it four eggs

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