Tomato Soup with Vermicelli
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 66. The excerpt below is the record exactly as published.
Tomato Soup with Vermicelli.— Cook a cupful of broken ver- micelli in a pint of boiling water for ten minutes. Turn into a colander to drain. Have boiling two quarts of strained, stewed tomatoes, to which add the vermicelli. If preferred, the tomato maybe thickened slightly with a little corn-starch rubbed smooth in cold water before adding the vermicelli ; or the vermicelli may be cooked in the tomato. Salt to taste, and just before serving turn in a cup of hot thin cream
Cook this with the app: pantry check, scaling, and the assistant.