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Vermicelli Soup

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Vermicelli Soup

Vermicelli Soup

Oven, in the book's wordsA moderate oven

Ingredients

Directions

  1. Add the remains of yesterday's soup to your stock pot.

  2. Dilute with a little boiling water and heat to a boil.

  3. Strain out any solids like ox-tails.

  4. Add seasoning to taste and boil, then skim the surface.

  5. Ten minutes before serving, drop in a handful of vermicelli that has been cooked in boiling water for ten minutes.

  6. Boil once more and serve.

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.

Photo for illustrative purposes only · Contact us to use it

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