Semolina Pudding

Ingredients

• 1 pint milk
• 2 tablespoonfuls sugar
• 2 or 3 drops of almond or vanilla essence
• 1 egg
• pinch of salt
• 2½ tablespoonfuls semolina
• 1 teaspoonful butter

Method

1. 1

   Put the milk, sugar, salt, and butter into a clean pan and allow to boil.

2. 2

   Stir in the semolina gradually, and continue stirring until it thickens, draw the pan to a cooler part of the stove and allow to simmer gently for five minutes.

3. 3

   Separate the yolk from the white of the egg and beat up the yolk.

4. 4

   Remove the pan from the fire, stir in the yolk and the essence.

5. 5

   Beat the white of egg to a stiff froth, stir it in the semolina, pour all in a buttered pie dish, and bake in a moderate oven from fifteen to twenty minutes.

6. 6

   Serve immediately.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 70. The excerpt below is the record exactly as published.

SEMOLINA PUDDING. 1 pint milk 2 tablespoonfuls sugar 2 or 3 drops of almond or vanilla essence 1 egg pinch of salt 2} tablespoonfuls semolina 1 teaspoonful butter

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