Vermicelli Soup

Original Recipe

Swell quarter of a pound of vermicelli in a quart of warm water, then add it to a good beef, veal, lamb, or chicken soup or broth, with quarter of a pound of sweet butter; let the soup boil for fifteen minutes after it is added.

Ingredients

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  • 1 pound of vermicelli in a quart of warm water
  • 1 good beef
  • 1 pound of sweet butter

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Instructions

  1. 1

    Swell quarter of a pound of vermicelli in a quart of warm water, then add it to a good beef, veal, lamb, or chicken soup or broth, with quarter of a pound of sweet butter; let the soup boil for fifteen minutes after it is added.

Sources & Citations

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Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)