Vermicelli Soup
From Modern cookery, in all its branches, 1884
Serves 10
In England, vermicelli is often soaked or blanched before adding to the soup.
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
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 39. The excerpt below is the record exactly as published.
VERMICELLI SOUP. (Potage au Vermicelle .) Drop very lightly, and by degrees, six ounces of vermicelli, broken rather small, into three quarts of boiling bouillon or clear gravy soup
Cook this with the app: pantry check, scaling, and the assistant.