Semolina for Luncheon

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

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

Ingredients (9)

More than 1 pt. of fresh milk ↝ Milk, NFS [Milk, reduced fat]
11/2 ozs. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 tablespoonfuls of semolina ↝ Semolina, unenriched [Cereal Grains and Pasta]
1 teaspoonful sugar ↝ Sugar, NFS [Sugars and honey]
grated lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
prunes, or pears, or green Elvas plums stewed ↝ Prune, dried [Dried fruits]
prunes, or pears, or green Elvas plums stewed ↝ Pears, raw [Fruits and Fruit Juices]
prunes, or pears, or green Elvas plums stewed ↝ Plums, raw [Fruits and Fruit Juices]
eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (8)

Put milk and butter on to boil together.
Stir well.
Scatter in semolina, just as you scatter oatmeal in making porridge.
Let it boil on about 5 minutes.
Cover and draw to one side to simmer 20 minutes.
Add sugar.
If wished, flavour with grated lemon peel, but we prefer to have prunes, or pears, or green Elvas plums stewed, to eat with it and no flavouring, the fruit being in another dish.
To make a steamed pudding the semolina so cooked requires eggs added when it has cooled.

Original Text

Scalded Cream. See Cream—Scalded, under Cream.
Semolina for Luncheon. (Emslie. 1888.)
More than 1 pt. of fresh milk, 1½ ozs. of butter; put on to boil together; stir well; then scatter in 2 tablespoonfuls of semolina, just as you scatter oatmeal in making porridge, and let it boil on about 5 minutes; then cover and draw to one side to simmer 20 minutes; add 1 teaspoonful sugar, and, if wished, flavour with grated lemon peel, but we prefer to have prunes, or pears, or green Elvas plums stewed, to eat with it and no flavouring, the fruit being in another dish.
To make a steamed pudding the semolina so cooked requires eggs added when it has cooled.

Notes

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