Semolina Dice (Orieswiirfel)

Ingredients

• 1 pint stock
• 1 oz. butter
• 4 oz. semolina

Method

1. 1

   Throw the semolina into the boiling stock and stir continually until the whole becomes stiff.

2. 2

   Then spread on a dish to the thickness of about ½ inch and allow to cool.

3. 3

   When quite cold, cut up into little dice and add to the soup on serving.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 13. The excerpt below is the record exactly as published.

I oz. butter. 4 oz. semolina. Throw the semolina into the boiling stock and stir continually until the whole becomes stiff. Then spread on a dish to the thickness of about ^-inch and allow to cool. When quite cold, cut up into little dice and add to the soup on serving. Dumplings, etc. 17 OriesklttMohaii. (Semolina Dumpungs.) Far 8 Persons. i pint milk. 2 oz. butter. Salt. 4 oz. semolina. 7Vm« of Preparation : ^ hour. 3 egriTs- Pinch of grated nutmeg or 4 bitter almonds. Boil up the milk with the butter in it, then stirring continually, strew in the semolina and continue stirring until the whole becomes a solid mass. Now remove from the fire and stir in i egg, salt and a pinch of grated nutmeg (or 4 grated bitter almonds). When cool, stir in the other eggs. Form into little balls and boil for 3 minutes in the soup. Blnlanf. For 6 Persons. 3 oz. flour. I tablespoonful water. of Preparation : 10 minutei 2 eggs. Pinch of grated nutmeg. Beat all ingredients well together to a sti£F, smooth paste, and drop slowly from the end of a spoon, or through a colander, into the boiling soup, shortly before serving. Einlanf Ton gariebeiMr Bemmd. (EiNLAUP OP Gratbd Roll.) Time of Preparation : 10 minutes. I teaspoonful chopped parsley. Stir all ingredients well together and press through a colander Ix^xo the boiling soup, shortly before serving. For 6 Persons. 3 eggs. 4 oz. grated roll. 1 8 Suppen^Einlagen. Klosse. EioFstldi. \ pint stock.

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