Semolina Pudding, Baked

Ingredients

• a pint and a half of milk
• three ounces of semolina
• two table-spoonfuls of sugar
• a slice of fresh butter
• four well-beaten eggs

Method

1. 1

   Flavour milk with almonds or lemon-rind, stir in semolina, sugar, and butter until thickened.

2. 2

   Let cool, add eggs, line a pie-dish with pastry, pour in mixture, and bake in a moderate oven for about three-quarters of an hour.

3. 3

   Serve with stewed fruit or wine sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1756. The excerpt below is the record exactly as published.

Semolina Pudding, Baked.— Flavour a pint and a half of milk with almonds or lemon-rind. Put it into a saucepan, and stir into it three ounces, or a little more than four table-spoonfuls, of semolina, two table-spoonfuls of sugar, and a slice of fresh butter. Stir the mixture over the flre till it thickens a little. Pour it out, let it cool, and add gradually four weU-beaten eggs. Line the edge of a weU- buttered pie-dish with good pastrj^, pour in the mixture, and bake the pudding in a moderate oven. If a plain pudding is required, two eggs only need be used. Serve stowed fruit or wine sauce with the pudding. Time to bake, about three-quarters of an hour. Probable cost, Is. 3d. Suflicient for four or five persons. Semolina Pudding, French ( de Semoule). } Gateau (851 ) SHA Semolina Pudding, Steamed.— Take a pint of milk, and flavour it -with pounded bitter almonds. Strain, and put it into a saucepan, and mix with it half a pound of semolina, six or eight ratafias, a pinch of salt, three table- spoonfuls of sugar, and a good slice of butter. Stii- the mixture over the fire till it thickens and leaves the sides of the saucepan. Pour it out, let it cool, and stir briskly into it six well- whisked eggs. Butter a plain mould rather thickly, fill it with the preparation, cover it closely, and steam until done enough. Let it stand two or three minutes. Turn the pudding out carefully, pour stewed fruit or sweet sauce round it, and send a little more to table on a separate dish. The saucepan must be closely covered, and a continuous supply of steam kept round the pudding, that it may be thoroughly cooked. Time to steam, one horn*. Probable cost. Is. 8d. Sufficient for foiu- or five persons. Semolina Soup. — Take any kind of nicely-flavom-ed stock, and let it boil. Drop into it as much semolina as will thicken it, and keep stirring for fear it should burn. Let it simmer gently until done enough, and serve very hot. Time to simmer, half an hour. From two to three ounces of semolina

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