Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Vermicelli Soup
From The household gas cookery book, 1900
Serves 2
A modern interpretation · AI-generated from the original record
Ingredients
- 2 pints of white stock
- the crumb of a French roll
- half a pint of cream
- 2 ozs. of vermicelli
Method
Simmer the roll crumb in stock until soft, beat smooth, then add to soup and boil.
Blanch vermicelli, drain, and add to the soup.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 14. The excerpt below is the record exactly as published.
Vermicelli Soup. — fake 2 pints of white stock — any sort will do. Put the crumb of a French roll in as much o the liquor as it will absorb, let it simmer unti quite soft, and beat it smooth with a wooden spoon. Stir into the soup and boil for a quarter ol an hour; add half a pint of cream (if liked). Blanch 2 ozs. of vermicelli
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