Milk Soup with Vermicelli

Preparation info

    • Difficulty


    • Ready in

      15 min

Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

  • About


  • Milk, 5 pints
  • vermicelli, 5 oz.


Throw into five pints of boiling milk a small quantity of salt, and then drop lightly into it five ounces of good fresh vermicelli; keep the milk stirred as this is added, to prevent its gathering into lumps, and continue to stir it very frequently from fifteen to twenty minutes, or until it is perfectly tender. The addition of a little pounded sugar and powdered cinnamon renders this a very agreeable dish. In Catholic countries, milk soups of various kinds constantly supply the place of those made with meat, on maigre days; and with us they are sometimes very acceptable, as giving a change of diet for the nursery or sick room. Rice, semoulina, sago, cocoa-nut, and maccaroni may all in turn be used for them as directed for other soups in this chapter, but they will be required in rather smaller proportions with the milk.