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Vegetable Vermicelli
From Modern cookery, in all its branches, 1884
Serves 6
Attention must be paid to boiling time to avoid breaking the vegetables.
Presented as published in 1884. 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
12Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories12 kcal
Protein0.3 g
Carbohydrates2.6 g
Fiber0.7 g
Sugars1.5 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium102 mg
Calcium13 mg
Iron0 mg
Magnesium4 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A84 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline0.9 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 33. The excerpt below is the record exactly as published.
VEGETABLE VERMICELLI. ( Vegetables cut very fine for soups.') Cut the carrots into inch lengths, then pare them round and round in ribands of equal thickness, till the inside is reached ; next cut these ribands into straws, or very small strips; celery- is prepared in the same way, and turnips also are first pared into ribands
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