Presented as published in 1896. 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 new home cook book, 1896
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- a knuckle of lamb
- a small piece of veal
- water
- one-quarter of a pound of vermicelli
- salt
- pepper
- herbs to your taste
- a small onion
Method
Cover lamb and veal with water; cook well; season; add boiled vermicelli; strain soup and serve.
Nutrition per serving
822Calories
41 gProtein
115 gCarbs
23 gFat
As published
This recipe was extracted from The new home cook book (1896), page 28. The excerpt below is the record exactly as published.
ERMICELLI SOUP. Anonymous. A knuckle of lamb, a small piece of veal and water ^-^ VALUABLE RECIPES. 63 cover well ; when well cooked, season with salt, pepper, herbs to your taste, and a small onion, to which you may add Halford or Worcestershire sauce, about a tablespoon- ful. Have ready one-quarter of a pound of vermicelli
Cook this with the app: pantry check, scaling, and the assistant.