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Pea Soup with Vermicelli
From The Hotel St. Francis cook book, 1919
Serves 3
A comforting soup for any meal.
Presented as published in 1919. 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
450Calories
22 gProtein
79 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories450 kcal
Protein22 g
Carbohydrates79 g
Fiber8.5 g
Sugars13 g
Total Fat4.7 g
Saturated Fat2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol0 mg
Sodium392 mg
Potassium463 mg
Calcium59 mg
Iron3.6 mg
Magnesium83 mg
Phosphorus292 mg
Zinc3.2 mg
Copper0.8 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C2.6 mg
Vitamin A10 mcg
Vitamin E0.4 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3 mg
Folate15 mcg
Choline46 mg
Caffeine0 mg
Water427 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 180. The excerpt below is the record exactly as published.
Pea soup with vermicelli Crisp celery Codfish steak, a 1'Anglaise Fillet of beef, Dumas Chicory salad Fancy ice cream Assorted cakes Coffee Pea soup with vermicelli. One quart of puree of pea soup mixed with one pint of consomme
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