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Puddings and Creams
Pudding alla Placentina (made with milk, sugar, semolina, egg yolks, currants, candied orange peel and cinnamon)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Recipes of Italian Cookery" by Maria Girnoci (London: Gaskill & Webb, 1892, 1900)

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1 1/2 pints milk
4 ounces sugar
6 ounces semolina
4 egg yolks
2 whites of eggs beaten separately
4 ounces currants
2 ounces shredded candied orange peel
pinch of cinnamon
1 tablespoonful orange flower water or any other flavour


Put in pan one pint and a half milk and four ounces sugar, stir over slow fire, when nearly boiling add six ounces semolina, stir over slow fire for 15 minutes, remove pan from fire, when cold mix in four yolks and two whites of eggs beaten separately, four ounces currants, two ounces shredded candied orange peel, pinch of cinnamon and tablespoonful orange flower water, or any other flavour, when all well mixed together put in well greased mould, bake in slow oven for 30 minutes.


The recipe in this entry was first published in "Recipes of Italian Cookery" translated and arranged by Maria Gironci (London: Gaskill & Webb, 1900). Photo: Mary Melfi.

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