Pea-Vermicelli Soup
A historical recipe from No Animal Food, by Rupert H. Wheldon.
A historical recipe
No Animal Food; and Nutrition and Diet; with Vegetable Recipes, by Rupert H. Wheldon. Project Gutenberg eBook #22829.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From No Animal Food, by Rupert H. Wheldon. Digitised by Project Gutenberg, eBook #22829 (https://www.gutenberg.org/ebooks/22829). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 1 tablespoonful nut-milk
- 1 tablespoonful tomato puree
- 1 quart water
- 1 tablespoonful gravy essence
- 1 onion
Method
- 2 ozs.
- pea-vermicelli, 1 tablespoonful nut-milk, 1 tablespoonful tomato puree, 1 quart water.
- Boil vermicelli in water until soft, dissolve nut-milk in little water.
- Boil all ingredients together 5 minutes, then serve.
- =9.--Pot-barley Soup No.
- 1= 4 ozs.
- pot-barley, 1 onion, 1 tablespoonful gravy essence, 2 quarts water, corn flour to thicken.
- Cook barley until quite soft;
- chop onion finely;
- mix a little corn flour into paste with cold water.
- Stir into the boiling soup.
- Boil all ingredients together for 20 minutes, then serve.