Vermicelli Soup

Ingredients

• 1 quart stock
• 1 teaspoonful salt
• 3/4 cup vermicelli
• 1/8 saltspoonful pepper

Method

1. 1

   Cook the vermicelli in boiling salted water for about ten minutes.

2. 2

   Drain, place in the tureen, and pour over it the boiling stock.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 83. The excerpt below is the record exactly as published.

Vermicelli Soup. 1 quart stock. | 1 teaspoonful salt. 3^ cup vermicelli. ) saltspoonf ul pepper. The vermicelli may be broken or not, as you please. Cook about ten minutes in boiling salted water. Drain, put it in the tureen, and pour over it the boiling stock. Spaghetti and Italian Paste may be used in the same way. Rice, Tapioca, Sago, or Barley Soup. 1 teaspoonful salt. % saltspoonf ul pepper. 1 quart stock. 2 tablespoonfuls either rice, bar- ley, tapioca, or sago. Wash the grains, and cook until tender in boiling salted water ; then add them to the boiling stock. Serve with croutons. Barley should be soaked one hour, and boiled two hours or more. Vegetables and macaroni are better with beef stock ; and rice, tapioca, and barley with mutton or chicken stock. Tomato Soup with Stock. 1 quart stock. 1 teaspoonful sugar. 1 saltspoonf ul pepper

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