Semolina Pudding

Ingredients

• three tablespoonfuls of semolina
• a quart of milk
• the yolks of six eggs
• a pod or stick of vanilla
• a fresh, green-looking lemon
• half a dozen or a dozen lumps of sugar

Method

1. 1

   Mix semolina with milk and cook.

2. 2

   Add egg yolks for richness.

3. 3

   For flavor, infuse milk with vanilla or lemon peel rubbed with sugar.

4. 4

   Bake or boil the pudding, then serve with jam on top for decoration.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 205. The excerpt below is the record exactly as published.

Semolina pudding is an extremely wholesome one for chil- dren, as it is very light and easy of digestion. It is also strongly recom- mended for invalids. The amount of semolina to be used varies from about two to three tablespoonfuls to a quart of milk. The pudding can be either baked or boiled, and can be unproved by the addition of eggs. A very rich pudding indeed can be made by adding three tablespoonfuls of semolina to a quart of milk, and putting in the yolks of six eggs. Another important point in mak- ing this pudding is the flavour. One of 141 HOUSEKEEPER'S GUIDE. the nicest flavours for this kind of light semolina pudding is to place a pod or stick of vanilla, tied up in a piece of muslin, for a certain time in the milk. This imparts a better flavour than using essence of vanilla. Essence of vanilla, however, is very good, and when kept in stoppered bottles retains its flavour for a long time. A very simple way of flavouring semolina pudding is by using lemon-peel. Take a fresh, green-look- ing lemon and rub the outside of it with half a dozen or a dozen lumps of sugar

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