Vermicelli Soup (for Invalids)

Name: Vermicelli Soup (for Invalids)
Ingredients: I lb. of Meat (Beef, Mutton, Veal, alone or mixed, Poultry cuttings); i oz. Vermicelli; 3 pints cold Water; I oz. Cox’s Gelatine; Seasoning if allowed

From A manual of gelatine cookery, 1904

This may be given to an invalid in the form of a jelly, or hot with milk or cream.

Presented as published in 1904. 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 A manual of gelatine cookery (1904) by Bertha Roberts, page 36. The excerpt below is the record exactly as published.

VERMICELLI SOUP (for Invalids). I lb. of Meat (Beef, Mutton, i oz. Vermicelli. Veal, alone or mixed, Poultry 3 pints cold Water, cuttings). Seasoning if allowed. I oz. Cox’s Gelatine

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