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Vermicelli Padding
From The economical cook book, 1905
Serves 2
Presented as published in 1905. 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
559Calories
32 gProtein
63 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories559 kcal
Protein32 g
Carbohydrates63 g
Fiber7.1 g
Sugars16 g
Total Fat21 g
Saturated Fat8.6 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol494 mg
Sodium277 mg
Potassium744 mg
Calcium449 mg
Iron3.3 mg
Magnesium82 mg
Phosphorus607 mg
Zinc3.6 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D4.8 mcg
Vitamin C65 mg
Vitamin A279 mcg
Vitamin E1.6 mg
Vitamin K0.4 mcg
Vitamin B60.5 mg
Vitamin B122.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)1.5 mg
Folate75 mcg
Choline415 mg
Caffeine0 mg
Water356 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 94. The excerpt below is the record exactly as published.
Vermicelli Padding. Boil a pint of milk, add to it a quarter of a pound of vermi- oelliy and simmer it ten minutes (break the vermicelli into pieces an inch in length), cool it a little ; beat the yolks of five and the whites of three eggs separately and then together, stir them into the milk and vermicelli, add sugar to your taste, the peel of a lemon grated
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