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Puddings and Creams
Bodino of Semolina (Italian pudding using castor sugar, milk, semolina, eggs, sultanas and rum)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by Mrs. W. G. Waters (1920)

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Ingredients

1 1/2 pints of milk
4 ounces of castor sugar
5 ounces of semolina
yolks of 6 eggs
whites of 2 eggs
a little grated lemon peel
3/4 of an ounce of sultanas
2 small glasses of rum


a buttered mould
whipped cream flavored with stick vanilla



Directions

Boil one and a half pints of milk with four ounces of castor sugar, and gradually add five ounces of semolina, boil for a quarter of an hour more and stir continually with a wooden spoon, then take the saucepan off the fire, and when it is cooled a little, add the yolks of six and the whites of two eggs well beaten up, a little grated lemon peel, three-quarters of an ounce of sultanas and two small glasses of rum.

Mix well, so as to get it very smooth, pour it into a buttered mould and serve either hot or cold.

If cold, put whipped cream flavoured with stick vanilla round the dish; if hot, a Zabajone.




Notes

The recipe in this entry was first published in "The Cook's Decameron: a Study in Taste, containing over two hundred recipes for Italian dishes," by Mrs. W.G. Waters (William Heineman, 1920). For the entire cookbook see www.archive.org. Photo: Wikipedia.

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