vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Semolina Pudding
From Soyer's standard cookery, 1912
Serves 3
Presented as published in 1912. 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
478Calories
26 gProtein
43 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories478 kcal
Protein26 g
Carbohydrates43 g
Fiber0.5 g
Sugars32 g
Total Fat22 g
Saturated Fat11 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol306 mg
Sodium280 mg
Potassium852 mg
Calcium640 mg
Iron1.4 mg
Magnesium72 mg
Phosphorus645 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A263 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)1.2 mg
Folate59 mcg
Choline283 mg
Caffeine0 mg
Water482 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 193. The excerpt below is the record exactly as published.
Semolina Pudding. INGREDIENTS. — Three pints of milk, six to eight tablespoon- fuls of semolina, two tablespoonfuls of moist sugar, four eggs, bay-leaves or other flavoring, salt. METHOD. — Put the milk, with a good pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.