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Vegetable Vermicelli

Name: Vegetable Vermicelli
Yield: 6 servings
Ingredients: Cut the carrots into inch lengths; celery is prepared in the same way; turnips also are first pared into ribands

From Modern cookery, in all its branches, 1884

Serves 6

Attention must be paid to boiling time to avoid breaking the vegetables.

Presented as published in 1884. 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

Cut the carrots into inch lengths
celery is prepared in the same way
turnips also are first pared into ribands

Method

Cut the carrots into inch lengths, then pare them round and round in ribands of equal thickness, till the inside is reached; next cut these ribands into straws, or very small strips.
Celery is prepared in the same way, and turnips also are first pared into ribands, then sliced into strips; these last require less boiling than the carrots.
Boil each vegetable separately, till tolerably tender, in a little pale broth (in water if this be not at hand), drain them well, and put them into the soup, which should be clear, only a few minutes before it is dished.

Nutrition per serving

12Calories

0 gProtein

3 gCarbs

0 gFat

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 33. The excerpt below is the record exactly as published.

VEGETABLE VERMICELLI. ( Vegetables cut very fine for soups.') Cut the carrots into inch lengths, then pare them round and round in ribands of equal thickness, till the inside is reached ; next cut these ribands into straws, or very small strips; celery- is prepared in the same way, and turnips also are first pared into ribands

Cook this with the app: pantry check, scaling, and the assistant.