BAKED SEMOLINA PUDDING

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 5.0 – 6.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

3 oz. of semolina ↝ Semolina, unenriched [Cereal Grains and Pasta]
1-1/2 pint of milk ↝ Milk, NFS [Milk, reduced fat]
1/4 lb. of sugar ↝ Sugar, NFS [Sugars and honey]
12 bitter almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
3 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
4 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (11)

Flavour the milk with the bitter almonds, by infusing them in it by the side of the fire for about 1/2 hour.
Strain the milk.
Mix the semolina, sugar, and butter into the milk.
Stir these ingredients over the fire for a few minutes.
Take them off the fire.
Gradually mix in the eggs, which should be well beaten.
Butter a pie-dish.
Line the edges of the pie-dish with puff-paste.
Put the pudding mixture into the prepared dish.
Bake in rather a slow oven from 40 to 50 minutes.
Serve with custard sauce or stewed fruit, a little of which may be poured over the pudding.

Original Text

BAKED SEMOLINA PUDDING.

1369. INGREDIENTS.—3 oz. of semolina, 1-1/2 pint of milk, 1/4 lb. of sugar, 12 bitter almonds, 3 oz. of butter, 4 eggs.

Mode.—Flavour the milk with the bitter almonds, by infusing them in it by the side of the fire for about 1/2 hour; then strain it, and mix with it the semolina, sugar, and butter. Stir these ingredients over the fire for a few minutes; then take them off, and gradually mix in the eggs, which should be well beaten. Butter a pie-dish, line the edges with puff-paste, put in the pudding, and bake in rather a slow oven from 40 to 50 minutes. Serve with custard sauce or stewed fruit, a little of which may be poured over the pudding.

Time.—40 to 50 minutes. Average cost, 1s. 2d.

Sufficient for 5 or 6 persons. Seasonable at any time.

SEMOLINA.—After vermicelli, semolina is the most useful ingredient that can be used for thickening soups, meat or vegetable, of rich or simple quality. Semolina is softening, light, wholesome, easy of digestion, and adapted to the infant, the aged, and the invalid. That of a clear yellow colour, well dried and newly made, is the fittest for use.

Notes

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