Semolina Pudding. No. 2. Turin.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 120 min Total: 120 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

3 eggs to 1 pt. of milk ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1 pt. of milk ↝ Milk, NFS [Milk, reduced fat]
3 spoonfuls of semolina ↝ Semolina, unenriched [Cereal Grains and Pasta]
1 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little spice ↝ Spices, paprika [Spices and Herbs]
a little lemon rind ↝ Lemon, raw [Citrus fruits]
the yolk of another egg ↝ Egg, yolk only, raw [Eggs and omelets]
sultanas or currants ↝ Apricots, raw [Fruits and Fruit Juices]
chopped candied peel ↝ Orange peel, raw [Fruits and Fruit Juices]
bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

For serving

a Fruit Sauce (see Sweet Sauces) ↝ Kiwi fruit, raw [Other fruits and fruit salads]

Instructions (7)

Boil the milk and semolina thoroughly together 2 hours, with 1 oz. of butter and a little spice, or you may use a little lemon rind instead of spice.
First it must come to the boil, and then be drawn to the side to stew covered for the rest of the time; stirred now and then; let it get cold, then sweeten and flavour.
Beat the eggs up alone with a fork, and then add them strained to the semolina in a basin.
Add sultanas or currants and chopped candied peel.
Have a well-buttered mould or round basin well lined with bread-crumbs, put in the pudding mixture, and bake it.
If the mixture does not seem firm enough, add the yolk of another egg.
Hand a Fruit Sauce (see Sweet Sauces) in a boat with this pudding.

Original Text

Semolina Pudding. No. 2. Turin. Baked The mixture
is stiffer than for the steamed pudding: 3 eggs to 1 pt. of milk,
and 3 spoonfuls of semolina.
Boil the milk and semolina thoroughly together 2 hours, with
1 oz. of butter and a little spice, or you may use a little lemon
rind instead of spice. First it must come to the boil, and then be
drawn to the side to stew covered for the rest of the time; stirred
now and then; let it get cold, then sweeten and flavour.
Beat the eggs up alone with a fork, and then add them strained
to the semolina in a basin. Add sultanas or currants and chopped
candied peel.
Have a well-buttered mould or round basin well lined with
bread-crumbs, put in the pudding mixture, and bake it.
If the mixture does not seem firm enough, add the yolk of
another egg.
Hand a Fruit Sauce (see Sweet Sauces) in a boat with this
pudding.

Notes

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