Skilled Chefs

The Cooks Decameron: Sweets and Cakes

No. 211. Bodino of Semolina

Ingredients: Semolina, milk, eggs, castor sugar, lemon, sultanas, rum, butter, cream, or Zabajone (No. 222).

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 (No. 222).


Recipe from the "The Cook's Decameron" book (Free Electronic Text).



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