Lunch
Vermicelli soup
Marion Harland’s original method for Vermicelli soup, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Bring to a boiling point two quarts of soup stock.
- Add four ounces of vermicelli and boil hard for twenty minutes.
- Season with pepper and salt and serve at once.
Historical transcription
Source method
- 1
Bring to a boiling point two quarts of soup stock. Add four ounces of vermicelli and boil hard for twenty minutes. Season with pepper and salt and serve at once.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.