Plain Vermicelli Soup, No. 1

Name: Plain Vermicelli Soup, No. 1
Ingredients: soup-bone, weighing from two to three pounds, or a brisket of beef; four quarts of water; two onions; two carrots; two turnips; a quarter of a pound of vermicelli

From La cuisine creole, 1885

Serve with tomatoes.

Presented as published in 1885. 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

1748Calories

191 gProtein

57 gCarbs

85 gFat

Full nutrition (34 nutrients)

Calories1748 kcal

Protein191 g

Carbohydrates57 g

Fiber13 g

Sugars31 g

Total Fat85 g

Saturated Fat33 g

Monounsaturated Fat42 g

Polyunsaturated Fat3.7 g

Omega-30.1 g

Cholesterol608 mg

Sodium965 mg

Potassium4609 mg

Calcium419 mg

Iron19 mg

Magnesium307 mg

Phosphorus2109 mg

Zinc46 mg

Copper1.2 mg

Manganese0.7 mg

Vitamin D0.9 mcg

Vitamin C94 mg

Vitamin A1038 mcg

Vitamin E2.1 mg

Vitamin K31 mcg

Vitamin B66.2 mg

Vitamin B1216 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.5 mg

Niacin (B3)56 mg

Folate251 mcg

Choline572 mg

Caffeine0 mg

Water5007 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 5. The excerpt below is the record exactly as published.

PLAIN VEBMICELLI SOUP, NO. 1. Put a soup-bone, weighing from two to three pounds, or a brisket of beef , into four quarts of water ; add two onions, two carrots, and two turnips ; sait to taste, and place over the fire to boil for three hours ; then remove and strain ; put back on the stove, and add a quarter of a pound of vermicelli

Cook this with the app: pantry check, scaling, and the assistant.