Vermicelli Soup
From Catherine Owen's new cook book .., 1885
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 73. The excerpt below is the record exactly as published.
Vermicelli Soup. — To one quart of clear soup or bouillon, add two ounces of vermicelli
Cook this with the app: pantry check, scaling, and the assistant.