Presented as published in 1901. 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 The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 15
Macaroni may be used instead of vermicelli.
A modern interpretation · AI-generated from the original record
Ingredients
- four pounds of lamb
- one pound veal
- a slice of ham
- a quart of cold water
- four quarts of boiling water
- about the third of a pound of vermicelli
- season with salt, herbs, and a little Worcestershire sauce
Method
Cover meat with cold water, heat slowly, then add boiling water after an hour.
Cook until meat is in shreds, season, strain, add boiled vermicelli, boil up once, and serve.
Nutrition per serving
564Calories
33 gProtein
48 gCarbs
26 gFat
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 4. The excerpt below is the record exactly as published.
Vermicelli Soup. — Take four pounds of lamb, removing all fat, one pound veal and aslice of ham, cut up, cover with a quart of cold water, and let it heat slowly. Keep it closely covered. After an hour, add four quarts of boiling water, and cook till the meat is in shreds. Then season with salt, herbs, and a little Worcestershire sauce, boiling for ten minutes in the soup. Then strain and set again on the fire. Now add about the third of a pound of vermicelli
Cook this with the app: pantry check, scaling, and the assistant.