Vermicelli Soup (for Invalids)
From Cox's manual of gelatine cookery, 1935
This may be given to an invalid in the form of a jelly; or, again, may be taken up hot with the addition of a little milk or cream added at the time of serving.
Presented as published in 1935. 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 Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 34. The excerpt below is the record exactly as published.
Ib. of meat (beef, mutton, veal, alone or mixed with poultry cuttings) 1 oz. vermicelli 3 pints cold water Seasoning, if allowed VERMICELLI SOUP (for Invalids)
Cook this with the app: pantry check, scaling, and the assistant.