CookEat Recipe

Vermicelli with Milk

Name: Vermicelli with Milk
Ingredients: 1893 Millilitre Milk — Milk, two quarts; 0.5 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 1 Saltspoon (source measure) Cayenne pepper — Cayenne; 1906 source measure retained without conversion; source unit: saltspoon; 1 Saltspoon (source measure) Nutmeg — Nutmeg; 1906 source measure retained without conversion; source unit: saltspoon; 28 Gramme Butter — Butter, one ounce; 113 Gramme Vermicelli — Dry vermicelli, four ounces; 1 Tablespoon Arrowroot — Arrowroot; 1906 source measure retained without conversion; 59 Millilitre Cream — Cream, half gill; 2 Egg yolk — Egg yolks

Milk-vermicelli soup bound with arrowroot, cream and two yolks.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Bring two quarts milk, seasonings and ounce butter to a boil. Strew in FOUR ounces vermicelli, stir and simmer fifteen minutes.
Step 2
Dilute arrowroot in half-gill cream and TWO yolks; temper into hot soup and cook while stirring two-minute source guide to safe egg74°C without curdling. Serve actual recovered soup volume.

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