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Termicelli for Soup
From European and American cuisine, 1914
Serves 4
Presented as published in 1914. 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
281Calories
10 gProtein
56 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories281 kcal
Protein9.8 g
Carbohydrates56 g
Fiber2.4 g
Sugars2 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium4.5 mg
Potassium169 mg
Calcium16 mg
Iron1 mg
Magnesium40 mg
Phosphorus143 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.3 mg
Folate14 mcg
Water7.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 37. The excerpt below is the record exactly as published.
Termicelli for Soup. — Put the vermicelli in a saucepan, coyer with boiling water, and cook 5 minutes
Cook this with the app: pantry check, scaling, and the assistant.