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Semolina Pudding
From Harper's cook book encyclopædia, 1902
Serves 1
Can be served with marmalade, jam, or stewed fruit.
Presented as published in 1902. 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
658Calories
30 gProtein
84 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories658 kcal
Protein30 g
Carbohydrates84 g
Fiber2.1 g
Sugars37 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium257 mg
Potassium920 mg
Calcium639 mg
Iron1.9 mg
Magnesium87 mg
Phosphorus676 mg
Zinc3.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)2.9 mg
Folate133 mcg
Choline234 mg
Caffeine0 mg
Water478 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 358. The excerpt below is the record exactly as published.
Semolina Pudding. — Soak a scant half-cupful of semolina in as much cold milk for ten minutes, and then stir this into a pint of milk made hot in a double boiler. Add a table- spoonful of sugar and cook for about half an hour. At the end of that time take the semolina from the fire, and stir into it a beaten egg and a teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.