Semolina Pudding, Steamed

Ingredients

• a pint of milk
• half a pound of semolina
• six or eight ratafias
• a pinch of salt
• three table-spoonfuls of sugar
• a good slice of butter
• six well-whisked eggs

Method

1. 1

   Flavour milk with pounded bitter almonds, strain, mix with semolina, ratafias, salt, sugar, and butter.

2. 2

   Stir until thick, let cool, then stir in eggs.

3. 3

   Butter a mould, fill with mixture, cover, and steam until done.

4. 4

   Let stand for a few minutes before serving with stewed fruit or sweet sauce.

Nutrition per serving

Estimated from matched ingredients across 3 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, 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

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