Semolina Soup
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1756. The excerpt below is the record exactly as published.
Semolina Soup. — Take any kind of nicely-flavom-ed stock, and let it boil. Drop into it as much semolina as will thicken it, and keep stirring for fear it should burn. Let it simmer gently until done enough, and serve very hot. Time to simmer, half an hour. From two to three ounces of semolina will thicken a quart of stock
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