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Semolina Pudding
From The housewife's referee, 1898
Serves 2
Presented as published in 1898. 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
347Calories
20 gProtein
29 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories347 kcal
Protein20 g
Carbohydrates29 g
Fiber0.6 g
Sugars18 g
Total Fat17 g
Saturated Fat8.4 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol230 mg
Sodium210 mg
Potassium646 mg
Calcium480 mg
Iron1.1 mg
Magnesium57 mg
Phosphorus489 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A197 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.9 mg
Folate35 mcg
Choline212 mg
Caffeine0 mg
Water362 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 149. The excerpt below is the record exactly as published.
Semolina Pudding. — One and a half pints of milk, sugar to taste, three tablespoonfuls of the best Indian semolina, a few drops of any flavouring, two or three eggs
Cook this with the app: pantry check, scaling, and the assistant.