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Rice and Vermicelli Soup

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

Ingredients

Directions

  1. Cook the rice until the grains easily separate.

  2. Prepare the vermicelli as you would for macaroni.

  3. Combine the cooked rice and vermicelli in the stock.

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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