Vermicelli Soup
From The profession of cookery, from a French point of view, 1894
Macaroni can be used instead of vermicelli.
Presented as published in 1894. 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 The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 9. The excerpt below is the record exactly as published.
Vermicelli Soup. Clear stock from mutton, beef or veal ; pour boiling water over a small ciuantitjT- of thin ver- micelli; then drain it, and cut into short lengths with a sharp knife, and throw into the stock. Cut quite small one carrot, half a head of celery, and half a dozen fine leeks
Cook this with the app: pantry check, scaling, and the assistant.