Vermicelli Soup
From A year's cookery, 1880
Serves 6
Use properly clear soup or nicely flavoured stock.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 102. The excerpt below is the record exactly as published.
Vermicelli Soup. Guinea-fowl roasted Toasted Bacon. Bread Sauce. Potatoes, Seakale. Queen’s Pudding. Cheese. Brown and White Bread and Butter. Plum Jam, Sultana Cake. Rolled Beef. Salad. Baked Custard. Cheese. Breakfast. — Pilchards {see Sardines, January 12th) ; Pigs’ Feet (February 7th); Sally Limns (June 4th) ; Fried Hominy (February 12 th). Dinner. — Vermicelli Soup. — Take three ounces of vermicelli, break it lightly with the hands in order that it may be conveniently carried from the plate to the mouth. Put it into a saucepan of cold water, and set it over the fire for a few minutes to cleanse it thoroughly by dissolving the outside dust. Let it cool, then drain it and pour away the water. Have ready three pints of nicely-flavoured stock
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