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Egg Vermicelli
From The Pattern cook-book, 1890
Serves 2
Sprinkle with salt and pepper before serving.
Presented as published in 1890. 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
513Calories
28 gProtein
56 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories513 kcal
Protein28 g
Carbohydrates56 g
Fiber2.6 g
Sugars12 g
Total Fat22 g
Saturated Fat6.9 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat4.4 g
Omega-30.1 g
Cholesterol488 mg
Sodium707 mg
Potassium474 mg
Calcium327 mg
Iron5.2 mg
Magnesium53 mg
Phosphorus464 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A239 mcg
Vitamin E1.6 mg
Vitamin K3.4 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)3.8 mg
Folate152 mcg
Choline404 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 140. The excerpt below is the record exactly as published.
EGG VERMICELLI. This makes a most attractive-looking dish for luncheon.] Five eggs. One table-spoonful of corn-starch. One-half table-spoonful of butter. Six squares of toast. One-half pint of milk. Salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.