Semolina Pudding
From Artizan recipes, 1896
Presented as published in 1896. 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
263Calories
15 gProtein
22 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories263 kcal
Protein15 g
Carbohydrates22 g
Fiber0.3 g
Sugars16 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium164 mg
Potassium449 mg
Calcium329 mg
Iron1 mg
Magnesium38 mg
Phosphorus356 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.6 mg
Folate37 mcg
Choline190 mg
Caffeine0 mg
Water254 g
As published
This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 65. The excerpt below is the record exactly as published.
Semolina Pudding. Ingredients. Half pint of Milk. One tablespoonful of Semolina. One Egg. One dessertspoonful of moist Sugar. Fat and Nutmeg
Cook this with the app: pantry check, scaling, and the assistant.