Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Milk Soup with Vermicelli
From The white ribbon cook book, 1894
Serves 8
Rice, semolina, sago, cocoa-nut, and macaroni can also be used in smaller proportions.
A modern interpretation · AI-generated from the original record
Ingredients
- 5 pints boiling milk
- 5 oz. fresh vermicelli
- a small quantity of salt
Method
Add salt to boiling milk, then drop in vermicelli while stirring to prevent lumps.
Stir frequently for 15 to 20 minutes until tender.
Optionally, add pounded sugar and powdered cinnamon for flavor.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 7. The excerpt below is the record exactly as published.
5 pints boiling milk, 5 oz. fresh vermicelli. Throw a small quantity of salt
Cook this with the app: pantry check, scaling, and the assistant.