Milk Soup with Vermicelli
Ingredients
Directions
Prepare
Bring five pints of milk to a boil.
Add a small quantity of salt.
Cook the vermicelli
Drop in five ounces of fresh vermicelli.
Stir continuously to prevent lumps.
Continue stirring for fifteen to twenty minutes until tender.
Finish
Optionally add a little pounded sugar and powdered cinnamon.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Explore the science
What each ingredient does
- Milk
- Forms the liquid base and gives the soup its creamy richness.
- Vermicelli
- Its starch thickens the milk and its strands soften to a tender texture as they cook.
The step that matters
Stir continuously while the vermicelli cooks. Starch from the pasta settles and clumps on the hot bottom of the pan, and milk can scorch there too. Constant stirring keeps the starch dispersed and the milk moving, giving a smooth soup instead of lumps and burnt spots.
“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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