vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Egg Vermicelli
From The complete cook book, 1900
Serves 2
Presented as published in 1900. 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
383Calories
21 gProtein
46 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories383 kcal
Protein21 g
Carbohydrates46 g
Fiber3.1 g
Sugars10 g
Total Fat15 g
Saturated Fat5 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2.8 g
Omega-30.2 g
Cholesterol295 mg
Sodium1217 mg
Potassium476 mg
Calcium368 mg
Iron4.3 mg
Magnesium52 mg
Phosphorus371 mg
Zinc2.2 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A231 mcg
Vitamin E1 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.5 mg
Folate51 mcg
Choline221 mg
Caffeine0 mg
Water189 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 87. The excerpt below is the record exactly as published.
EGG VERMICELLI. Boil three eggs twenty minutes. Separate the yolks and chop the whites fine. Toast four slices of bread ; cut half into small squares and half into points or tri- angles. Make one cup of thin white sauce with one cup of cream or milk, one teaspoonf ul of butter, one heap- ing teaspoonful of flour, half a teaspoonful of salt, and half a saltspoonf ul of pepper
Cook this with the app: pantry check, scaling, and the assistant.