FRENCH SEMOULINA 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 (9)

a quart of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
the very thin rind of a fine fresh lemon ↝ Lemon, raw [Citrus fruits]
five ounces of the best quality of semoulina
four ounces of sugar roughly powdered ↝ Sugar, NFS [Sugars and honey]
three of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
less than a small quarter-teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
the yolks of six eggs ↝ Egg, yolk only, raw [Eggs and omelets]
the whites of four well beaten together ↝ Egg, white only, raw [Eggs and omelets]
four or five bitter almonds, pounded with a little sugar ↝ Nuts, almonds, whole, raw [Nut and Seed Products]

Instructions (12)

Infuse the lemon rind in the milk by the side of the fire for half an hour.
Bring the milk mixture slowly to a boil and simmer for four to five minutes.
Remove the lemon rind.
Gradually add the semoulina to the milk while stirring constantly.
Boil over a gentle fire for ten minutes.
Add the sugar, butter, and salt.
Boil for two to three additional minutes, stirring continuously.
Remove from heat and let cool slightly.
Whisk in the egg yolks and the beaten egg whites briskly and by degrees.
If using, stir in the pounded bitter almonds.
Pour the mixture into a prepared stewpan or mould.
Bake in a very gentle oven for one hour and a quarter to one hour and a half.

Original Text

FRENCH SEMOULINA PUDDING.

Or Gâteau de Semoule.

Infuse by the side of the fire in a quart of new milk, the very thin rind of a fine fresh lemon, and when it has stood for half an hour bring it slowly to a boil: simmer it for four or five minutes, then take out the lemon rind, and throw lightly into the milk, stirring it all the time, five ounces of the best quality of semoulina;[149] let it boil over a gentle fire for ten minutes, then add four ounces of sugar roughly powdered, three of fresh butter, and less than a small quarter-teaspoonful of salt; boil the mixture for two or three additional minutes, keeping it stirred without ceasing; take it from the fire, let it cool a little, and stir to it briskly, and by degrees, the yolks of six eggs and the whites of four well beaten together, and strained or prepared for use as directed at page 395, four or five bitter almonds, pounded with a little sugar, will heighten the flavour pleasantly to many tastes. When the pudding is nearly cold, pour 431it gently into a stewpan or mould, prepared as for the Gâteau de Riz of page 433, and bake it in a very gentle oven from an hour and a quarter to an hour and a half.

149.  As we have had occasion to state in the previous pages of this volume, we have had semoulina, vermicelli, and various kinds of macaroni of first-rate quality, from Mr. Cobbett, 18, Pall Mall; but they may, without doubt, be procured equally good from many other foreign warehouses.

Notes

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