Macaroni and Vermicelli Soups
Ingredients
Directions
Wash the macaroni or vermicelli carefully.
Place in a saucepan and cover with cold water.
Heat gradually until hot.
Add to the soup 20 to 30 minutes before serving.
Break macaroni into pieces no longer than 1 inch.
For brown soups, add 1 tablespoon of browned Sperry Flour.
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.
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