Vermicelli Soup
From The household gas cookery book, 1900
Serves 2
Eggs can be used instead of cream.
Presented as published in 1900. 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
- 2 pints of white stock
- the crumb of a French roll
- half a pint of cream
- 2 ozs. of vermicelli
- two eggs may be used in lieu of cream
Method
Put the crumb of a French roll in as much of the liquor as it will absorb, let it simmer until quite soft, and beat it smooth with a wooden spoon.
Stir into the soup and boil for a quarter of an hour; add cream if liked.
Blanch vermicelli by boiling it in water for five minutes, drain it, and add to the soup.
If using eggs, beat them into milk and add to the soup, but do not allow it to boil after adding the eggs.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 14. The excerpt below is the record exactly as published.
ermicelli Soup. — fake 2 pints of white stock — any sort will do. Put the crumb of a French roll in as much o the liquor as it will absorb, let it simmer unti quite soft, and beat it smooth with a wooden spoon. Stir into the soup and boil for a quarter ol an hour; add half a pint of cream (if liked). Blanch 2 ozs. of vermicelli by boiling it in water for five minutes, drain it, and add the vermicelli to the soup. wo eggs may be used in lieu of cream,
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