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Semoulina and Polenta a l'Italienne
From Modern cookery, in all its branches, 1884
Serves 3
Can be enriched with cream or butter for added richness.
Presented as published in 1884. 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
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 351. The excerpt below is the record exactly as published.
SEMOULINA AND POLENTA A L’lTALIENNE. (GOOD.) (To serve instead of Maccaroni.') Throw into a quart of milk, wThen it is fast boiling, half a teaspoonful of salt, and then shake lightly into it five ounces of the best semoulina ; stir the milk as this is added, and continue to do so from eight to ten minutes, letting the mixture boil gently during the time. It should be very thick, and great care must be taken to prevent its sticking to the saucepan, which should be placed over a clear fire on a bar or trivet, but not upon the coals. Pour the semoulina, when it is done, into a basin, or a plain mould which it will not fill by an inch or two, and let it remain some hours in a cool place, that it may become perfectly cold ; it will then turn out quite solid, and like a pudding in appearance. Cut it writh a large, sharp carving-knife, or a bit of thin wire, into half- inch slices ; wash the basin into which it wras poured at first, and butter it well ; grate from six to eight ounces of good cheese (Parmesan, or any other), and mix with it Maize. 894 MODERN COOKERY. [chap. xix. a lialf-teaspoonful of cayenne, and twice as much pounded mace ; clarify from two to three ounces of fresh butter
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