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Semolina Blanc Mange

A semolina pudding made by boiling milk with semolina, then cooled and served with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and cream are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 29,399 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Semolina Blanc Mange

Ingredients

Directions

Make the pudding

  1. Boil 1 pint of new milk and sweeten slightly.

  2. Stir in 2 oz of semolina and boil for eight minutes.

  3. Pour into a mold and let it cool.

Serve

  1. Once cold, turn out and serve with cream.

Recipe from a historical cookbook (Internet Archive).

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.

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. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  2. Milk + semolinatop 18% of all pairs
    Smell alikemoderate
    Cooked together316 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Semolina + creamtop 19% of all pairs
    Smell alikemoderate
    Cooked together83 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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

What each ingredient does

Semolina
Thickens the milk as it boils, giving the pudding its firm, set body.
New milk
Forms the liquid base that the semolina swells in and sets into a soft custard-like pudding.

The step that matters

Boiling the semolina in the milk. Semolina must be stirred constantly while it simmers so it does not lump or scorch on the bottom. Boiling for the full eight minutes lets the starch grains swell and gelatinise, which is what makes the pudding set firm once cooled.

“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.

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