Recipe: Vermicelli Soup

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.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)