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Vermicelli
From The national course in home economics, 1917
Serves 2
Recipe by Mrs. G. Atwood.
Presented as published in 1917. 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
608Calories
27 gProtein
86 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories608 kcal
Protein27 g
Carbohydrates86 g
Fiber2.7 g
Sugars26 g
Total Fat17 g
Saturated Fat9.3 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol58 mg
Sodium190 mg
Potassium921 mg
Calcium617 mg
Iron1.1 mg
Magnesium103 mg
Phosphorus653 mg
Zinc3.2 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2 mg
Folate15 mcg
Choline87 mg
Water438 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 329. The excerpt below is the record exactly as published.
VERMICELLI. Boil a quart of milk and drop lightly into it six ounces of vermicelli
Cook this with the app: pantry check, scaling, and the assistant.