Semolina Soup
From Sea Cookery, 1911
Presented as published in 1911. 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 Sea Cookery (1911) by Richard Bond, page 33. The excerpt below is the record exactly as published.
SEMOLINA SOUP. This is made by preparing the soup as directed in Clear Soup. To each 1 quart of stock add 1 oz. of semolina
Cook this with the app: pantry check, scaling, and the assistant.