Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
dairy-freenut-free
Vermicelli Soup
From Miss Cameron's cookery book, 1898
Serves 4
This soup is most nutritious.
A modern interpretation · AI-generated from the original record
Ingredients
- Two quarts of good stock
- 4 oz. of vermicelli
- 1 head of celery
- yolks of 3 eggs
- one tablespoonful of water
- A dessertspoonful of finely chopped parsley
Method
Put the stock, vermicelli, and celery in a saucepan, and simmer gently for half an hour.
Before serving, stir in the beaten yolks of eggs with water, taking care not to allow the mixture to boil.
Serve with parsley in the tureen.
Nutrition per serving
331Calories
20 gProtein
39 gCarbs
10 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 9. The excerpt below is the record exactly as published.
Vermicelli Soap. Two quart* of good stock, well seasoned, 4 ox. of ver- micelli, 1 head of celery cut up. Put this on in a saucepan, and simmer gently for half an Lour. Before serving, stir in the yolks of 3 eggs well beaten, with one tablespoonful of wea.ro, taking great care not to allow the mixture to boil, lest the eggs should curdle. A dessertspoonful of finely chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.