Frimsel Soup

3 or 4 quarts [3 or 4 lts.] stock

2 turnips

3 carrots

1 onion

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.