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Vermicelli and Macaroni for Soup

Vermicelli or macaroni is boiled, drained, and added to soup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Vermicelli and Macaroni for Soup

Ingredients

Directions

  1. Pour boiling water over the vermicelli or macaroni in a pot.

  2. Add a pinch of coarse sea salt and cover the pot.

  3. Let it stand for fifteen minutes.

  4. Drain the pasta and rinse with cold water.

  5. Let it simmer in the soup for five minutes, allowing more time for macaroni than for vermicelli.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Vermicelli or macaroni
Provides the starch body of the dish, which softens as it absorbs liquid and thickens the soup.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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