Semolina Pudding
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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
196Calories
9 gProtein
29 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories196 kcal
Protein8.8 g
Carbohydrates29 g
Fiber0.7 g
Sugars13 g
Total Fat5.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium106 mg
Calcium32 mg
Iron1.2 mg
Magnesium14 mg
Phosphorus127 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate59 mcg
Choline147 mg
Caffeine0 mg
Water41 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 84. The excerpt below is the record exactly as published.
a tablespoonful of sugar, a very little grated nut- meg, and half a pint of milk. Cook it very slowly two and a half hours. Note. — Rice is better for being soaked all night in milk. Pudding, Semolina. Put three-quarters of an ounce of semolina into a saucepan with half a pint of cold milk. Bring it slowly to the boil, and simmer till quite soft, stirring all the time. Remove the pan from tbe fire ; pour the semolina into a basin to cool j add a tablespoonful of sugar and a little grated nut- meg. Break the egg
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