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Consomme Vermicelli
From The Hotel St. Francis cook book, 1919
Serves 6
Ensure vermicelli is cooked al dente.
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
483Calories
20 gProtein
83 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories483 kcal
Protein20 g
Carbohydrates83 g
Fiber4.7 g
Sugars1.3 g
Total Fat7.8 g
Saturated Fat3.5 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol18 mg
Sodium1604 mg
Potassium335 mg
Calcium397 mg
Iron22 mg
Magnesium46 mg
Phosphorus270 mg
Zinc2 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A46 mcg
Vitamin E0.2 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.5 mg
Folate95 mcg
Choline11 mg
Water458 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 29. The excerpt below is the record exactly as published.
Consomme vermicelli Coffee Calf's head a la poulette Potato croquettes Hot mince pie American cheese Coffee DINNER Puree of pheasant, St. Hubert Planked smelts Bacon and cabbage Boiled potatoes Roast ribs of beef, au jus Chiffonnade salad Tutti frutti ice cream Assorted cakes Coffee Consomme vermicelli. Boil one-half pound of vermicelli in two quarts of salt water for five minutes. Drain, and add to three pints of consomme. Serve grated cheese separate
Cook this with the app: pantry check, scaling, and the assistant.