Semolina Pudding
apotermum sic facies: alicam elixa cum nucleis et amindalis depilatis et in aqua infusis et lotis ex creta argentaria ut ad candorem pariter perducantur; cui iam miscebis uuam passam carenum uel passum; desuper
Apothermum you make thus: boil emmer groats with pine nuts and almonds that have been skinned and soaked in water, then washed with silversmith's chalk so that they are brought together to a white color. To this you will now mix raisins and caroenum or passum; sprinkle crushed
This dessert recipe is out of place in Apicius Book 2, which otherwise contains recipes for meatballs and sausages. The term apothermum suggests that, perhaps like Apicius 2.2.7, this was intended to be served post-bathing.
Ingredients
- 250 ml milk
- 2 heaped tablespoons semolina flour
- 25g blanched almonds
- 25g pine nuts
- 2 Tb honey, plus extra
- 60ml passum
- Pepper
Method
- Heat the milk and semolina in a small saucepan, until the mixture begins to thicken.
- Add the nuts, honey, and passum. Continue cooking gently for another few minutes, stirring constantly.
- Transfer the pudding into a serving dish, or small ramekins. Pour honey over the top, and then sprinkle with ground pepper. Place in a fridge and serve chilled.