3 or 4 quarts [3 or 4 lts.] stock
1 head celery
1 bunch mixed herbs
1 lb. [500 gm.] frimsels
1 pinch saffron
Method: Cut the vegetables as for Julienne soup, boil well in the stock until cooked. Half an hour before serving add the frimsels and saffron.
FRIMSELS: Beat an egg well with a pinch of salt, then sufficient flour (wholemeal) to thicken it enough to roll out. Roll as thin as a wafer, allow to dry, then fold and cut as thin as vermicelli; add these to soup.
Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.15.