Semolina Pudding
From Berridge House recipe book, 1910
Presented as published in 1910. 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
509Calories
17 gProtein
94 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories509 kcal
Protein17 g
Carbohydrates94 g
Fiber12 g
Sugars61 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium149 mg
Potassium348 mg
Calcium195 mg
Iron3 mg
Magnesium37 mg
Phosphorus247 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C129 mg
Vitamin A163 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.5 mg
Folate108 mcg
Choline303 mg
Caffeine0 mg
Water161 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 16. The excerpt below is the record exactly as published.
Semolina Pudding i oz. semolina, 2 eggs, i pt. milk, about 2 oz. sugar, lemon rind, flavouring.
Cook this with the app: pantry check, scaling, and the assistant.