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Vermicelli Eggs

Name: Vermicelli Eggs
Yield: 3 servings
Ingredients: four eggs; six rounds of bread; one tablespoonful of butter; one heaping tablespoonful of flour; one pint of milk; one teaspoonful of salt; a pinch of pepper

From The complete cook book, 1900

Serves 3

Presented as published in 1900. 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

526Calories

25 gProtein

69 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories526 kcal

Protein25 g

Carbohydrates69 g

Fiber2.8 g

Sugars14 g

Total Fat20 g

Saturated Fat6.1 g

Monounsaturated Fat4.4 g

Polyunsaturated Fat3.7 g

Omega-30.3 g

Cholesterol278 mg

Sodium1507 mg

Potassium481 mg

Calcium492 mg

Iron5.4 mg

Magnesium60 mg

Phosphorus435 mg

Zinc2.6 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D2.9 mcg

Vitamin C0 mg

Vitamin A159 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.5 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.8 mg

Niacin (B3)6.1 mg

Folate36 mcg

Choline225 mg

Caffeine0 mg

Water238 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 88. The excerpt below is the record exactly as published.

VERMICELLI EGGS. Vermicelli eggs make a most attractive dish, are easily prepared and very delicious. Boil four eggs twenty minutes; when cold, separate the yolks from The Complete Cook Book. 187 the whites, and mince whites fine. Cut six rounds of bread and toast in the oven until a delicate brown, not too hard. Make a cream sauce of one tablespoonful of butter, one heaping tablespoonful of flour, one pint of milk, one teaspoonful of salt, pinch of pepper

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