Gnocchi

Ingredients

• one pint of milk
• half a pound of semolina
• a pinch of sugar
• a pinch of salt
• three or four well-beaten eggs
• half a tumblerful of cold water
• grated Parmesan cheese
• melted butter

Method

1. 1

   Boil the milk and sprinkle in the semolina, stirring steadily.

2. 2

   Add sugar and salt.

3. 3

   Remove from heat and stir in the eggs and cold water.

4. 4

   Pour the paste onto a marble slab, spread to half an inch thick, cool on ice, cut into rounds, layer with cheese and butter, and serve.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 115. The excerpt below is the record exactly as published.

Gnocchi. — Boil one pint of milk and sprinkle gradually in half a pound of semolina, stirring steadily all the time and keeping the mixture as light as possible ; put in a pinch of sugar and a pinch of salt. Draw the saucepan off the fire and, still stirring, add three or four well-beaten eggs, and half a tumblerful of cold water. Pour the paste on to a marble slab, slightly wetted ; spread the layer to the thickness of half an inch and put it to cool on ice. Cut the iced paste into rounds or otherwise arrange them in a buttered 166 THE housewife's REFEKEE dish ; sprinkle each layer with grated Parmesan cheese and« melted butter

Cook this with the app: pantry check, scaling, and the assistant.