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Baked Semolina Pudding

A historical recipe from The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861).

A historical recipe

The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Project Gutenberg eBook #10136.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: a substance or vessel no longer considered safe. Check current food-safety guidance before following this.

Source and licence

From The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Digitised by Project Gutenberg, eBook #10136 (https://www.gutenberg.org/ebooks/10136). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

  • Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.

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Ingredients

Method

  1. 1369.
  2. INGREDIENTS.--3 oz.
  3. of semolina, 1-1/2 pint of milk, 1/4 lb.
  4. of sugar, 12 bitter almonds, 3 oz.
  5. of butter, 4 eggs.
  6. Mode.--Flavour the milk with the bitter almonds, by infusing them in it by the side of the fire for about 1/2 hour;
  7. then strain it, and mix with it the semolina, sugar, and butter.
  8. Stir these ingredients over the fire for a few minutes;
  9. then take them off, and gradually mix in the eggs, which should be well beaten.
  10. 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.
  11. Serve with custard sauce or stewed fruit, a little of which may be poured over the pudding.
  12. SEMOLINA.--After vermicelli, semolina is the most useful ingredient that can be used for thickening soups, meat or vegetable, of rich or simple quality.
  13. Semolina is softening, light, wholesome, easy of digestion, and adapted to the infant, the aged, and the invalid.
  14. That of a clear yellow colour, well dried and newly made, is the fittest for use.