MANNA KROUP PUDDING

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 30 min Total: 30 min
Yield
4.0 – 5.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (8)
  1. Blanch and pound the almonds in a mortar.
  2. Mix the pounded almonds with the manna kroup.
  3. Pour a pint of boiling milk over the almond and manna kroup mixture.
  4. Let them steep for about 1/4 hour.
  5. When nearly cold, add sugar and the well-beaten eggs.
  6. Mix all well together.
  7. Put the pudding into a buttered dish.
  8. Bake for 1/2 hour.
Original Text
MANNA KROUP PUDDING. 1302. INGREDIENTS.—3 tablespoonfuls of manna kroup, 12 bitter almonds, 1 pint of milk, sugar to taste, 3 eggs. Mode.—Blanch and pound the almonds in a mortar; mix them with the manna kroup; pour over these a pint of boiling milk, and let them steep for about 1/4 hour. When nearly cold, add sugar and the well-beaten eggs; mix all well together; put the pudding into a buttered dish, and bake for 1/2 hour. Time.—1/2 hour. Sufficient for 4 or 5 persons. Seasonable at any time. MANNA KROUP, SEMORA, or SEMOLINA, are three names given to a flour made from ground wheat and rice. The preparation is white when it is made only of these materials; the yellow colour which it usually has, is produced by a portion of saffron and yolks of eggs. Next to vermicelli, this preparation is the most useful for thickening either meat or vegetable soups. As a food, it is light, nutritious, wholesome, and easily digested. The best preparation is brought from Arabia, and, next to that, from Italy.
Notes
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