Vermicelli Soup
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Vermicelli can also be used for ornamenting rissoles.
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 The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 232. The excerpt below is the record exactly as published.
ermicelli is a prepa- ration made in Italy from the finest wheat flour, and is probably the most popular form in which Italian paste is sold in this country. It is used for a variety of purposes in cooking — sweets, soups, and entries. In making vermi- celli soup the cook should i-emember that the vei-micelli should be first washed, and then boiled sepai’ately in some plain water. Vermicelli soup
Cook this with the app: pantry check, scaling, and the assistant.