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Puddings and Creams
Semolino Pudding (using milk, raisins, butter, eggs, rum and lemon rind)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Ingredients

Milk, 4/5 quart
Semolino, 5 ounces
Sugar, 3 1/2 ounces
Raisins, 3 1/2 ounces
Butter, less than 1 ounce
Eggs, 4
Rum, 3 tablespoonfuls
Salt
Lemon rind flavoring



Directions

Cook in a simple or grooved pan; smeared with butter and sprayed with grated bread. Serve hot.


Notes

This recipe (#364) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Image -- Henri Matisse: Notre Dame, 1902.

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