Semolina, Rich

Ingredients

• Three units semolina
• 30 units of milk
• 3 of butter
• 3 of sugar
• twelve bitter almonds
• 6 units eggs

Method

1. 1

   Boil semolina and milk together, adding the sugar, butter, and ground almonds.

2. 2

   Line a pie-dish with paste, and after adding the eggs to the mixture, pour it into the dish, strewing the surface with almonds and a little grated nutmeg.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 213. The excerpt below is the record exactly as published.

1 of sugar f if liked, 1 of hutter, and 2 or 4 of eggs. Cook in the oven, or boil >’ milk and sago together until cooked. Allow the mixture to get ^ perfectly cold, then stir in the eggs well beaten, sejison with the ; sugar, and a little essence if liked, break the butter in pieces on the top, and bake for half-an-hour. | 19. Semolina, Rich. — 'I'hree units semolina, 30 units of milk, 3 i of butter and sugar, twelve bitter almonds, and (i units eggs. Boil ^ semolina and milk together, adding the sugar, butter, and almonds f Housekeeper and Cook 307 irrouiid. Line a j)ie-disli with paste, and after adding the eggs to die mixture, pour it into tlie dish, strewing the surface with almonds and a little grated nutmeg. _ All farinaceous substances may be made into rich puddings hy using this I’ecipe. 20. Soufllees are the hardest puddings to make. Indian soufflees are really only omelette soufflees, while a French soufflee is an extremely light pudding. The following will answer if accurately followed,' not otherwise. It is sufficient for four persons : Six units eggs, 5 of milk, 1 of cornflour, | of butter,

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