Pea and Vermicelli Soup
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. C. J. Jeffries, Winnetka, IL.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 135. The excerpt below is the record exactly as published.
PEA AND VERMICELLI SOUP.— Pass 1 pt. of cooked peas through a wire sieve. Put in a saucepan with 1 qt. of milk. Boil separately 2 oz. of large, white vermicelli for 10 minutes in salt
Cook this with the app: pantry check, scaling, and the assistant.