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French Semoulina Pudding
Or Gâteau de Semoule
Preparation info
- Difficulty
Easy
Appears in
By Eliza Acton
Published 1845
Method
Infuse by the side of the fire in a quart of new milk, the very thin rind of a fine fresh lemon, and when it has stood for half an hour bring it slowly to a boil: simmer it for four or five minutes, then take out the lemon
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