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From A guide to modern cookery, 1909
Serves 1
Garnish with red-currant jelly or quince jelly.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 424. The excerpt below is the record exactly as published.
SUBRICS Into one pint of vanilla-flavoured boiled milk, containing three and a half oz. of sugar, drop four oz. of semolina. Add one anda half oz. of butter and a grain of salt
Cook this with the app: pantry check, scaling, and the assistant.