Semolina Pudding
From The official handbook for the National Training School for Cookery, 1891
Time required is about twenty-five minutes.
Presented as published in 1891. 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 The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 125. The excerpt below is the record exactly as published.
Butter and nutmeg Time required, about twenty-five minutes. Now we will show you how to make a Semolina Pudding. 1. We put half a pint of milk and one tablespoonful of semolina
Cook this with the app: pantry check, scaling, and the assistant.