Griddled rye breads filled with semolina or rice porridge (Sultsina) from The Nordic Baking Book (page 198) by Magnus Nilsson and Richard Tellström

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can also use the book's Wheat semolina and milk porridge as a filling.

  • racheljmorgan on June 26, 2022

    Pg. 168

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