Semolina Pudding
From Chambers's cookery for young housewives, 1894
Ground rice may be treated in the same way.
Presented as published in 1894. 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
2419Calories
90 gProtein
426 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories2419 kcal
Protein90 g
Carbohydrates426 g
Fiber15 g
Sugars92 g
Total Fat52 g
Saturated Fat17 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol493 mg
Sodium422 mg
Potassium2028 mg
Calcium1036 mg
Iron8.8 mg
Magnesium259 mg
Phosphorus1529 mg
Zinc8.7 mg
Copper1.1 mg
Manganese3 mg
Vitamin D9 mcg
Vitamin C0 mg
Vitamin A394 mcg
Vitamin E1.4 mg
Vitamin K0.3 mcg
Vitamin B61 mg
Vitamin B124.8 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)2.6 mg
Niacin (B3)17 mg
Folate809 mcg
Choline424 mg
Caffeine0 mg
Water778 g
As published
This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 62. The excerpt below is the record exactly as published.
SEMOLINA PUDDING. 1 lb. semolina. 2 oz. sugar. 2 eggs. 1} pints milk. A oz. butter. Flavouring
Cook this with the app: pantry check, scaling, and the assistant.