Vermicelli Soup

Ingredients

• 6 quarts stock
• 5 cups minced vegetables — being cabbage, onion, turnip, carrot, celery, squash, pumpkin, part or all as may suit
• 6 ounces or 2 or 3 cups vermicelli broken small

Method

1. 1

   Boil the stock and add the minced vegetables and vermicelli.

2. 2

   Season and cook until the vermicelli is well done.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 316. The excerpt below is the record exactly as published.

Verm cell! Soup. For general directions about making soup stock, or bouillon, as the French call it, read No. ir5, the quantities to be according to the number of people. The stock having been strained into a clean soup pot a number of simple soups without names can be made by even inex perieaced persons by adding a mixtur- COOKING FOR PROFIT. '63 of vegetables chopped or cut small and either rice, barley, macaroni or nudelsor the following : Take 6 quarts stock. 5 cups minced vegetables — being cab- bage, onion, turnip, carrot, celery, squash, pumpkin, part or all as may suit. 6 ounces or 2 or 3 cups vermicelli broken small

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