Egg Vermicelli
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
726Calories
40 gProtein
82 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories726 kcal
Protein40 g
Carbohydrates82 g
Fiber3 g
Sugars21 g
Total Fat25 g
Saturated Fat9.8 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat5.4 g
Omega-30.3 g
Cholesterol579 mg
Sodium1264 mg
Potassium782 mg
Calcium678 mg
Iron7.2 mg
Magnesium82 mg
Phosphorus719 mg
Zinc4.2 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A459 mcg
Vitamin E1.8 mg
Vitamin K1 mcg
Vitamin B60.5 mg
Vitamin B122.8 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.5 mg
Niacin (B3)6.7 mg
Folate97 mcg
Choline441 mg
Caffeine0 mg
Water376 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 10. The excerpt below is the record exactly as published.
Egg Vermicelli. Boil three eggs twenty minutes; separate the yolks and break the whites with a silver fork into fine pieces; toast four slices of bread, cut half into small squares and half into points or triangles; make one cup of thin, white sauce
Cook this with the app: pantry check, scaling, and the assistant.