gluten-freedairy-freenut-freeegg-freefish-freeshellfish-free
Komkuk (Vermicelli Soup)
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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
635Calories
86 gProtein
4 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories635 kcal
Protein86 g
Carbohydrates4.4 g
Fiber1.2 g
Sugars3.1 g
Total Fat31 g
Saturated Fat11 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol262 mg
Sodium270 mg
Potassium1487 mg
Calcium75 mg
Iron8.6 mg
Magnesium86 mg
Phosphorus836 mg
Zinc21 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C16 mg
Vitamin A4 mcg
Vitamin E1.3 mg
Vitamin K5.7 mcg
Vitamin B62.2 mg
Vitamin B1210 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)22 mg
Folate56 mcg
Choline244 mg
Caffeine0 mg
Water333 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 174. The excerpt below is the record exactly as published.
Komkuk (Vermicelli Soup) Tarkchi'm Koonkokei (Stewed Fowl) (Grilled Beef) Churn Nur Keichem (Fried Fillets of Bream) (Crab Dough-nuts) Kaurng Nurperne (Grilled Fillets of Pheasant) Sam (Salad) Chan Tarnk (Vegetable Soup) Yak Pap Songpean (Nut Pudding) (Rice Cakes) 432 KOREA Komkuk. (Vermicelli Soup.) Put into a gallon of water three and a-half pounds of beef cut into small pieces, two turnips cut into pieces, a few fresh onions chopped fine, a few leeks whole, half a tablespoonful of salad oil, a little pepper and sugar, and half a pint of Japanese or Korean soy
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.