Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Vermicelli Soup
From The economical cook book, 1905
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- Prooure a shin of beef
- a gallon of oold water
- season with pepper and salt
- a large earrot
- a head of celery
- two tur- nips
- two onions
- a bunoh of pot>herbs
- half a can of tomatoes
- three or four ripe tomatoes
Method
Simmer beef and trimmings in cold water, add vegetables, bring to a boil, skim, and simmer for five hours.
Remove fat and add vermicelli before serving.
Nutrition per serving
61Calories
6 gProtein
5 gCarbs
2 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 4. The excerpt below is the record exactly as published.
two onions; season with pepper (whole) and salt, a blade of mace and two cloves; cover the vessel elosely and set it over a sharp fire; when the meat begins to stick turn it over; con- tinue this until it begins to brown, then pour over a gallon of boiling water and set aside to simmer fbur hours ; skim it fire- quently and keep it closely covered; when donci strain it Uirough a sieve or fine cloth and set away until next day; take all the fat from the top and put it over the fire an hour before dinner ; when it boils stir into it a quarter of a box of gelatine that has soaked for an hour in a teacup of cold water; give a boil up and serve. * Brown Soup of Ohiekena. Out up a pair of fowls as for stewing ; season with pepper and salt and dust witih flour ; melt in a pan three ounces of butter, lay the chickens in and fry them brown ; turn all into a soup-kettle, pour over them four quarts of cold water, add two carrots, two heads of celery, one onion and three large tomatoes, all eut fine (if in winter, half a can of tomatoes), three cloves 12 COOKER Y FROM E2CFEEIENCE. and t blade of maoe ) bring to a boil, skim well, set ande to simmer three hours ; add a tablespoonfid of browning, stinda through a oollender and serve. * Yermioelli Boup. Prooure a shin of beef, ont in three or four pieees, wash it ▼ery olean and put it in a soup-kettle, with any trimmings you may have of meat or poultry, suoh as neeks, gizzards, livers or feet ; put on them a gallon of oold water, season with pepper and salt ; add a large earrot grated, a head of celery, two tur- nips and two onions, a bunoh of pot>herbs and half a can of tomatoes or three or four ripe tomatoes
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