Skip to main content
Dessert

Semoulina Pudding

A sweet pudding made from semoulina, butter, sugar, milk, and almonds, served cold with fruit sauce or cream.

From an old cookbook · modernised transcription
By Henrietta Latham Dwight · From a historical cookbook (Project Gutenberg) · 10 ingredients
Jump to recipe ↓

Why it works: Almond and flour are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Semoulina Pudding

Ingredients

Directions

Make the semolina pudding

  1. Put a pint and a half of milk on the fire to boil, then add two ounces of butter and three ounces of sugar.

  2. Add an ounce and a half of sweet almonds and two or three bitter almonds blanched and chopped very fine.

  3. Sprinkle in three ounces of semoulina or farina.

  4. Boil until quite stiff, stirring constantly, then remove from the fire.

  5. Turn into a mould that has been wet in cold water.

  6. Serve very cold with fruit sauce or cream.

Make the pot cheese dumplings

  1. Put one ball of pot cheese in a mixing bowl and break it up with a spoon.

  2. Add a heaping tablespoonful of butter, the well-beaten yolks of four eggs, a little salt, a heaping dessertspoonful of currants, and two slightly heaping tablespoonfuls of flour.

  3. Mix all well together and let it stand an hour or more.

  4. Sprinkle a pastry board thickly with flour and turn the mixture out from the bowl.

  5. Cut off pieces and roll with the hands until about an inch and a half thick.

  6. Cut in pieces about two inches long, the ends bias.

Cook and serve the dumplings

  1. Have a saucepan ready with boiling water.

  2. Drop the pieces into this without crowding and cook until they float, about five minutes.

  3. Take them out with a skimmer.

  4. Roll in dried bread crumbs.

  5. Fry brown on both sides in butter.

  6. Serve hot with cream and sugar.

Nutrition, whole recipe (rough)

804Calories
27 gProtein
28 gFat
109 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Cheese1 oz (28g) cheddar113
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Almond1 almond (1.2g)7
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Henrietta Latham Dwight. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Almond + flourtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Semolina (in the method)
Thickens the milk into a stiff pudding that holds its shape when chilled.
Eggs
Egg yolks bind the cheese mixture so the pieces hold together when cooked.
Butter
Adds richness and helps the dumplings brown when fried.
Sugar
Adds sweetness to the pudding and balances the almonds.
Flour
Adds body to the dough so the pieces can be shaped and hold their form.
Pot cheese
Forms the moist, tender base of the dumpling mixture.

The step that matters

Boil the semolina until quite stiff, stirring constantly. Semolina starch thickens as it heats, but it can scorch on the bottom and form lumps if left unstirred. Constant stirring keeps the pudding smooth and evenly set.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More semolina pudding recipes

French 8Baked 3Steamed 3 See all 112 →

You might also like

Cheese BallsCheese Balls97 recipesCheese CakeCheese Cake55 recipesCream CheeseCream Cheese46 recipesLemon PieLemon Pie37 recipes