Vermicelli Soup

Ingredients

• Six ounces of vermicelli
• two quarts of new milk
• the yolks of four eggs
• one pint of cream
• one table-spoonful of mushroom catsup
• a small lump of white sugar
• a tea-spoonful of salt

Method

1. 1

   Blanch vermicelli, then boil with milk.

2. 2

   Mix yolks with cream, strain, and add catsup.

3. 3

   Stir in yolks and sugar, heat until near boiling.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 41. The excerpt below is the record exactly as published.

Vermicelli Soup. Six ounces of vermicelli, two quarts of new milk, the yolks of four eggs, one pint of cream, and one table-spoonful of mushroom catsup. Blanch the vermicelli by setting it on the fire in cold water ; when it boils, drain off the water, and put it into cold water ; let it remain a few minutes, and then drain the water entirely from it ; put it into a pan with the milk, and boil it ; beat up the yolks of the eggs, and after gradually adding a pint of boiled cream, strain through a sieve, and add the catsup. Take off the pan, add the eggs, a small lump of white sugar, and a tea-spoonful of salt

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