A Good Semoulina, or Soujee Pudding


  • new milk, pint
  • semoulina, oz.; 7 to 8 minutes.
  • Sugar, oz.
  • butter, 2 oz.
  • rind of lemon
  • eggs, 5: baked in moderate oven, ½ hour. Or, soujee, 4oz.; other ingredients as above.


Drop lightly into a pint and a half of boiling milk two large tablespoonsful of semoulina, and stir them together as this is done, that the mixture may not be lumpy; continue the stirring from eight to ten minutes, then throw in two ounces of good butter, and three and a half of pounded sugar, or of the finest Lisbon; next add the grated rind of a lemon, and, while the semoulina is still warm, beat gradually and briskly to it five well-whisked eggs; pour it into a buttered dish, and bake it about half an hour in a moderate oven. Boil the soujee exactly as the semoulina.