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Semolina Pudding (Baked)
From Cookery for every household, 1914
Serves 2
Presented as published in 1914. 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
380Calories
18 gProtein
44 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories380 kcal
Protein18 g
Carbohydrates44 g
Fiber0.9 g
Sugars24 g
Total Fat15 g
Saturated Fat7.6 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol137 mg
Sodium174 mg
Potassium632 mg
Calcium469 mg
Iron0.9 mg
Magnesium56 mg
Phosphorus456 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A157 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.4 mg
Folate59 mcg
Choline139 mg
Caffeine0 mg
Water345 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 633. The excerpt below is the record exactly as published.
Semolina Pudding (Baked) 2 oz. semolina. 1 J pts. milk. A pinch of salt. 1 table-sp. sugar. A little flavouring. 1 or 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.