The 1901 Cookbook Archive
No. 1543 — Semolina Pudding, Another Method
English historical translation of Molokhovets recipe No. 1543 from the 1901 Russian cookbook, retaining original methods and measures.
Rub one and a quarter glasses semolina with an egg, dry and press through a colander.
Boil four glasses of milk with one and a half spoonfuls of butter, stir in semolina and cook until thick.
Cool, add half a glass raisins or currants, a quarter to half glass sugar and two eggs. Mix, put in a mould and bake.
Turn out onto a platter to serve.
To provide
4 glasses milk and 1¼ glasses semolina 2 eggs and ¼–½ glass sugar | ½ glass raisins or currants 2 spoonfuls butter and 2 rusks |
Historical editorial note: The method includes an egg for rubbing the semolina as well as two eggs after cooling.
Original source: Read Russian recipe No. 1543. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.