Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Semoulina Soup
From [Modern cookery, in all its branches, 1884
Serves 10
This soup is excellent when made with fresh semoulina.
A modern interpretation · AI-generated from the original record
Ingredients
- Soup, 3 quarts
- semoulina, 6 oz.
Method
Add semoulina gradually to boiling soup while stirring continuously.
Simmer for 20 to 25 minutes, skimming as necessary.
As published
This recipe was extracted from [Modern cookery, in all its branches (1884) by Eliza Acton, page 39. The excerpt below is the record exactly as published.
SEMOULINA SOUP. ( Soupe a la Semoule .) Semoulina is used in the same way as the vermicelli. It should be dropped very lightly and by degrees into the boiling soup, which should be stirred all the time it is being added, and very frequently afterwards ; indeed, it should scarcely be quitted until it is ready for table. Skim it carefully, and let it simmer from twenty to five- ancl -twenty minutes. This, when the semoulina is good and fresh, is, to our taste, an excellent soup. Soup, 3 quarts ; semoulina, 6 oz.
Cook this with the app: pantry check, scaling, and the assistant.