semolinan.

/sɛməˈliːnə/

Forms: Also semoulina, semolino.

Etymology: Altered form of Italian semolino , diminutive of semola bran: see semola n.

An article of food consisting of those hard portions of ‘flinty’ wheat which resist the action of the millstones, and are collected in the form of rounded grains. (See also quot. 1858.) Also attributive, as semolina pudding.

ΘΚΠ

the world > food and drink > food > corn, cereals, or grain > [noun] > prepared grains

polentaOE

groats?a1100

tisanea1425

oat groatsa1475

grist?1567

polent1577

French barley1596

pearl barley1639

shelled corn1676

pot barley1761

burghul1764

semolina1784

yokeag1824

burgoo1825

Scotch barley1825

pearl sago1828

semoletta1844

semola1853

manna croup1864

manna groats1864

corn chip1868

rolled oats1870

flake-manna1886

flake-tapioca1886

grape-nuts1898

kibble1902

stamped mealies1911

stamp1923

bulgur1934

freekeh1940

stamp mealies1952

the world > food and drink > food > dishes and prepared food > puddings > [noun] > sago or tapioca

sago-pudding1743

sago1769

sago milk1827

tapioca1837

semolina pudding1904

snake eyes1918

frogspawn1949

1784 M. Underwood Treat. Dis. Children 255 To broth may be added light puddings, made of bread, semolina, or rice.

1845 E. Acton Mod. Cookery xviii. 471 A Good Semoulina Pudding.

1858 P. L. Simmonds Dict. Trade Products Semolino... The commercial name for the fine hard parts of wheat rounded by attrition in the millstones, imported chiefly from Italy... In France the name semolino is given to the large hard grains of wheat retained in the bolting machine, after the fine parts have been pressed through its meshes.

1884 Bath Herald 27 Dec. 6/4 It is sought, while dividing the bran from the interior of the grain, to break up the latter, not into flour but into fragments known as ‘semolina’, or ‘middlings’.

1904 E. Nesbit Phoenix & Carpet xii. 219 When lunch came it was just hashed mutton and semolina pudding.

This entry has not yet been fully updated (first published 1911; most recently modified version published online June 2022).

单词	semolina
释义	semolinan. /sɛməˈliːnə/ Forms: Also semoulina, semolino. Etymology: Altered form of Italian semolino , diminutive of semola bran: see semola n. An article of food consisting of those hard portions of ‘flinty’ wheat which resist the action of the millstones, and are collected in the form of rounded grains. (See also quot. 1858.) Also attributive, as semolina pudding. ΘΚΠ the world > food and drink > food > corn, cereals, or grain > [noun] > prepared grains polentaOE groats?a1100 tisanea1425 oat groatsa1475 grist?1567 polent1577 French barley1596 pearl barley1639 shelled corn1676 pot barley1761 burghul1764 semolina1784 yokeag1824 burgoo1825 Scotch barley1825 pearl sago1828 semoletta1844 semola1853 manna croup1864 manna groats1864 corn chip1868 rolled oats1870 flake-manna1886 flake-tapioca1886 grape-nuts1898 kibble1902 stamped mealies1911 stamp1923 bulgur1934 freekeh1940 stamp mealies1952 the world > food and drink > food > dishes and prepared food > puddings > [noun] > sago or tapioca sago-pudding1743 sago1769 sago milk1827 tapioca1837 semolina pudding1904 snake eyes1918 frogspawn1949 1784 M. Underwood Treat. Dis. Children 255 To broth may be added light puddings, made of bread, semolina, or rice. 1845 E. Acton Mod. Cookery xviii. 471 A Good Semoulina Pudding. 1858 P. L. Simmonds Dict. Trade Products Semolino... The commercial name for the fine hard parts of wheat rounded by attrition in the millstones, imported chiefly from Italy... In France the name semolino is given to the large hard grains of wheat retained in the bolting machine, after the fine parts have been pressed through its meshes. 1884 Bath Herald 27 Dec. 6/4 It is sought, while dividing the bran from the interior of the grain, to break up the latter, not into flour but into fragments known as ‘semolina’, or ‘middlings’. 1904 E. Nesbit Phoenix & Carpet xii. 219 When lunch came it was just hashed mutton and semolina pudding. This entry has not yet been fully updated (first published 1911; most recently modified version published online June 2022). < n.1784
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