Clear or Plain Vermicelli Soup
From The spirit of cookery, 1895
Vermicelli cooks more quickly than macaroni.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 114. The excerpt below is the record exactly as published.
Clear or Plain Vermicelli Soup. — Vermicelli, being made of the same paste as macaroni, but of very much thinner shape, are cooked much more quickly than the latter. Take half a pound of vermicelli, break them short, and keep them for three minutes in boiling water to remove any extraneous flavour which they may have acquired; drain them in a sieve, and put them in a stewpan with two quarts of any finished broth
Cook this with the app: pantry check, scaling, and the assistant.