Vermicelli or Macaroni Soup

Name: Vermicelli or Macaroni Soup
Ingredients: a quarter of a pound of vermicelli or macaroni; a quart of warm water; a spoonful of butter; half a pint of stewed tomatoes

From La cuisine creole, 1885

Nourishing for delicate stomachs.

Presented as published in 1885. 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

487Calories

17 gProtein

100 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories487 kcal

Protein17 g

Carbohydrates100 g

Fiber6.2 g

Sugars12 g

Total Fat13 g

Saturated Fat0.4 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol31 mg

Sodium610 mg

Potassium783 mg

Calcium141 mg

Iron4.9 mg

Magnesium100 mg

Phosphorus268 mg

Zinc2.1 mg

Copper0.7 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C20 mg

Vitamin A23 mcg

Vitamin E2.2 mg

Vitamin K6.2 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.7 mg

Folate33 mcg

Choline27 mg

Caffeine0 mg

Water1192 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 6. The excerpt below is the record exactly as published.

VERMICELLI OB MACARONI SOUP. Swell a quarter of a pound of vermicelli or macaroni (whichever is preferred) in a quart of warm water for one hour ; then add it to some good stock or plain veal, chicken or beef soup ; add a spoonf ul of butter and half a pint of stewed tomatoes

Cook this with the app: pantry check, scaling, and the assistant.