Semolina

Definition and stakes

Portrait of Philip E. Muskett Philip E. Muskett,  The Art of Living in Australia

“ SEMOLINA SOUP * 2 oz. Semolina—2d. * * 1/2 pint of Milk * * 3 pints Bone Stock * * Salt and Pepper—1d. * * Total Cost—3d. * * Time—One Hour. * If the stock has been made without vegetables, as it must often be in hot weather, boil an onion, carrot, fagot of herbs, and a dozen peppercorns in it for half an hour, then strain the stock and put it back in the saucepan. Sprinkle in the semolina and stir until it boils; simmer till the semolina thickens, then add the milk, pepper, and salt, and boil up. Pour into a warm tureen, and send fried bread to table with it. ”
Source: Gutenberg

Mrs. Beeton,  The Book of Household Management

“ To give it the round granular form in which we find it come to this country, it is passed through a colander, then rubbed into little balls, and dried. The tree is not fit for felling until it has attained a growth of seven years, when a single trunk will yield 600 lbs. weight; and, as an acre of ground will grow 430 of these trees, a large return of flour is the result. The best quality has a slightly reddish hue, and easily dissolves to a jelly, in hot water. As a restorative diet, it is much used.
SEMOLINA SOUP. 153. INGREDIENTS.—5 oz. of semolina, 2 quarts of boiling stock, No.
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Source: Gutenberg

Edith B. Cohen,  The Economical Jewish Cook: A Modern Orthodox Recipe Book for Young Housekeepers

“ Heat the butter in a stew-pan, put in the vegetables, turn them about, add the salt, flour, milk and water, stirring them in slowly. When the vegetables are done rub them through a sieve, put them back into a clean stew-pan, add sugar and more seasoning if required and heat thoroughly. A little cream or good butter may be put into the tureen, and the soup stirred into it.
Cabbage Soup. Time—1 hour. 1 cabbage, 1 tablespoonful parsley, 1 oz. butter, 1 shalot or onion, 1 pint milk, 11⁄4 pint boiling water, 2 tablespoonfuls semolina, 1 teaspoonful salt, 1⁄4 teaspoonful pepper.
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Source: Gutenberg

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