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Tomato Vermicelli Soup
From Vegetarian Cook Book, 1904
Serves 4
Presented as published in 1904. 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
143Calories
5 gProtein
28 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories143 kcal
Protein5.3 g
Carbohydrates28 g
Fiber3.6 g
Sugars6.8 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium745 mg
Potassium682 mg
Calcium39 mg
Iron2.3 mg
Magnesium46 mg
Phosphorus94 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C16 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 mcg
Choline0 mg
Caffeine0 mg
Water280 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 6. The excerpt below is the record exactly as published.
TOMATO VERMICELLI SOUP Tomatoes, strained, 3 cups. Vermicelli, I/2 cup. Water, 2 cups
Cook this with the app: pantry check, scaling, and the assistant.