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Vermicelli
From Soyer's standard cookery, 1912
Serves 3
Presented as published in 1912. 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
587Calories
18 gProtein
104 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories587 kcal
Protein18 g
Carbohydrates104 g
Fiber1.8 g
Sugars64 g
Total Fat19 g
Saturated Fat6.2 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol61 mg
Sodium128 mg
Potassium617 mg
Calcium413 mg
Iron0.8 mg
Magnesium69 mg
Phosphorus437 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.3 mg
Folate10 mcg
Choline58 mg
Water294 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 259. The excerpt below is the record exactly as published.
Vermicelli Boil one quart of milk, add to it five ounces of sugar. When this boils, add six ounces of vermicelli mashed up. 382 STANDARD COOKERY. When that has cooked for fifteen minutes, add one ounce of butter, little flavoring of lemon, and two eggs, yolks and whites
Cook this with the app: pantry check, scaling, and the assistant.