Semoulina, or Soujee Pudding

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Pudding
Alternative Soujee
Instructions (7)
  1. Drop lightly into a pint and a half of boiling milk two large tablespoonsful of semoulina, and stir them together as this is done, that the mixture may not be lumpy;
  2. continue the stirring from eight to ten minutes,
  3. then throw in two ounces of good butter, and three and a half of pounded sugar, or of the finest Lisbon;
  4. next add the grated rind of a lemon,
  5. and, while the semoulina is still warm, beat gradually and briskly to it five well-whisked eggs;
  6. pour it into a buttered dish, and bake it about half an hour in a moderate oven.
  7. Boil the soujee exactly as the semoulina.
Original Text
A GOOD SEMOULINA, OR SOUJEE PUDDING. Drop lightly into a pint and a half of boiling milk two large tablespoonsful of semoulina, and stir them together as this is done, that the mixture may not be lumpy; continue the stirring from eight to ten minutes, then throw in two ounces of good butter, and three and a half of pounded sugar, or of the finest Lisbon; next add the grated rind of a lemon, and, while the semoulina is still warm, beat gradually and briskly to it five well-whisked eggs; pour it into a buttered dish, and bake it about half an hour in a moderate oven. Boil the soujee exactly as the semoulina. New milk, 1-1/2 pint; semoulina, 2-1/2 oz.: 7 to 8 minutes. Sugar, 3-1/2 oz.; butter, 2 oz.; rind of lemon; eggs, 5: baked in moderate oven, 1/2 hour. Or, soujee, 4 oz.; other ingredients as above.
Notes
—