Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

HomeThe Principles of Cookery › Semolina

Semolina

Semolina, or Semoule, or Soujee, is simply a nourishing and wholesome preparation of wheat-flour. It may be made into puddings or used for thickening soups, and is specially suitable for the use of children and sick people. It may be purchased of grocers or Italian warehousemen.

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