Semolina Pudding

Ingredients

• 4 ounces semolina
• If pint of milk
• 2|- ounces of sugar
• 4 well-beaten eggs
• some sultana raisins
• candied citron or lemon peel
• some fresh lemon-peel

Method

1. 1

   Boil the fresh lemon-peel in the milk; sprinkle the semolina in by degrees; stir carefully so as to keep the mixture very smooth.

2. 2

   Boil a few minutes, stirring all the time.

3. 3

   Move it off the fire; put in the sugar and the 4 eggs.

4. 4

   Have a buttered mould, decorated with raisins, candied peels.

5. 5

   Pour in the mixture and steam it for half an hour.

6. 6

   Serve hot with a wine or fruit sauce, or cold with custard.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 52. The excerpt below is the record exactly as published.

Semolina Pudding. 4 ounces semolina. If pint of milk, 2|- ounces of sugar, 4 well-beaten eggs, some sultana raisins, candied citron or lemon peel, and some fresh lemon-peel

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