gluten-freedairy-freenut-free
Feimsel Soup
From Mrs. Maclurcan's cookery book, 1899
Serves 10
To make frimsels, beat one egg with a pinch of salt, add sufficient flour to thicken, roll out thin, dry, fold, and cut as thin as vermicelli; add to the soup.
Presented as published in 1899. 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
- 3 or 4 qts. stock
- 1 head celery
- 2 turnips
- 1 bunch mixed herbs
- 3 carrots
- 1 lb. frimsels
- 1 onion
- 1 pinch saffron
Method
Cut the vegetables as for Julienne soup, boil well in the stock until cooked; half an hour before serving add the frimsels and saffron.
Nutrition per serving
133Calories
8 gProtein
16 gCarbs
4 gFat
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 8. The excerpt below is the record exactly as published.
FEIMSEL SOUP (Jewish Oookery). 3 or 4 qts. stock 1 head celery 2 turnips 1 bunch mixed herbs 3 carrots 1 lb. frimsels 1 onion 1 pinch saffron
Cook this with the app: pantry check, scaling, and the assistant.