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Vermicelli Cream
From Consult me, 1902
Serves 2
Presented as published in 1902. 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
982Calories
20 gProtein
10 gCarbs
95 gFat
Full nutrition (34 nutrients)
Calories982 kcal
Protein20 g
Carbohydrates9.8 g
Fiber0 g
Sugars0.5 g
Total Fat95 g
Saturated Fat52 g
Monounsaturated Fat22 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol706 mg
Sodium226 mg
Potassium399 mg
Calcium213 mg
Iron2.2 mg
Magnesium29 mg
Phosphorus381 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A200 mcg
Vitamin E1.3 mg
Vitamin K6 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.2 mg
Folate59 mcg
Choline368 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 516. The excerpt below is the record exactly as published.
VERMICELLI CREAM. Boil some vermicelli in milk until it becomes a marmalade ; cool, and then mix it with a pint of cream, macaroni drops, orange flowers, and lemon peel, all chopped fine, with a little ground cinnamon, five eggs well beaten, and sugar to taste
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