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Milk Soup with Vermicelli
From Modern cookery, in all its branches, 1884
Serves 6
This soup is suitable for maigre days and can be varied with rice, semolina, or sago.
Presented as published in 1884. 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
88Calories
3 gProtein
18 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories88 kcal
Protein3.1 g
Carbohydrates18 g
Fiber0.8 g
Sugars0.6 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium1.4 mg
Potassium53 mg
Calcium5 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate4.3 mcg
Water2.3 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 69. The excerpt below is the record exactly as published.
MILK SOUP WITH VERMICELLI. Throw into five pints of boiling milk a small quantity of salt, and then drop lightly into it five ounces of good fresh vermicelli ; keep the milk stirred as this is added, to prevent its gathering into lumps, and continue to stir it very frequently from fifteen to twenty minutes, or until it is perfectly tender. The addition of a little pounded sugar and powdered cinnamon
Cook this with the app: pantry check, scaling, and the assistant.