Semolina Soup
From The official handbook for the National Training School for Cookery, 1891
Milk can be omitted if not required.
Presented as published in 1891. 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
Nutrition per serving
545Calories
34 gProtein
57 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories545 kcal
Protein34 g
Carbohydrates57 g
Fiber0.5 g
Sugars27 g
Total Fat19 g
Saturated Fat7.6 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol58 mg
Sodium1446 mg
Potassium1388 mg
Calcium331 mg
Iron2.2 mg
Magnesium73 mg
Phosphorus523 mg
Zinc2.5 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C1.9 mg
Vitamin A87 mcg
Vitamin E0.4 mg
Vitamin K1.9 mcg
Vitamin B60.7 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)16 mg
Folate75 mcg
Choline130 mg
Caffeine0 mg
Water1089 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 77. The excerpt below is the record exactly as published.
SEMOLINA SOUP. Average cost of " Semolina Soup " {about one quart). INGREDIENTS. d. 1 quart of second stock j\ 2 tablespoonsful of semolina ij J pint of milk i L Salt and pepper j x* ~9i (Stock already made.) Time required, about half-an-hour . Now we will show you how to make Semolina Soup. 1. We put one quart of second stock (or stock from pot-au- feu) into a saucepan, and put it on the fire to boil. 2. When the stock is boiling, we stir in very gradually, tzvo tablespoonsful of Semolina. 3. We must stir it well while it boils, for ten minutes. 4. We now add half a pint of milk
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