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Veal Cream Soup with Vermicelli (Potage Creme au Vermicelle)
From Cookery for every household, 1914
Serves 3
The veal and vegetables left from making the stock should be put into the stock pot.
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
731Calories
67 gProtein
20 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories731 kcal
Protein67 g
Carbohydrates20 g
Fiber2.3 g
Sugars0.9 g
Total Fat56 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol456 mg
Sodium3542 mg
Potassium1112 mg
Calcium112 mg
Iron3.6 mg
Magnesium105 mg
Phosphorus759 mg
Zinc10 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0.7 mcg
Vitamin C0.3 mg
Vitamin A54 mcg
Vitamin E1.2 mg
Vitamin K1.1 mcg
Vitamin B61.3 mg
Vitamin B124.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)23 mg
Folate65 mcg
Choline99 mg
Caffeine0 mg
Water291 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 121. The excerpt below is the record exactly as published.
Veal Cream Soup with Vermicelli (Potage Creme au Vermicelle) 2 lbs. knuckle of veal. 2qts. water, ltea-sp.salt. Flavouring vegetables. 2 oz. butter. 2 oz. vermicelli. 1 gill cream. 2 yolks of eggs. A pinch of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.