Pea and Vermicelli Soup
From The national course in home economics, 1917
Serves 4
A light and nutritious soup.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 297. The excerpt below is the record exactly as published.
PEA AND VERMICELLI SOUP. Prepare one quart of green peas that have been cooked and passed through a wire sieve. Put in a saucepan with one quart of milk. Boil separately two ounces of large white vermicelli for ten minutes in salt
Cook this with the app: pantry check, scaling, and the assistant.