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Vermicelli Pudding
From Soyer's standard cookery, 1912
Serves 3
Presented as published in 1912. 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
519Calories
24 gProtein
68 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories519 kcal
Protein24 g
Carbohydrates68 g
Fiber4.7 g
Sugars37 g
Total Fat17 g
Saturated Fat8.2 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol287 mg
Sodium223 mg
Potassium717 mg
Calcium490 mg
Iron1.9 mg
Magnesium72 mg
Phosphorus536 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D4.5 mcg
Vitamin C43 mg
Vitamin A212 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B122.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.2 mg
Folate42 mcg
Choline257 mg
Caffeine0 mg
Water368 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 195. The excerpt below is the record exactly as published.
Vermicelli Pudding. INGREDIENTS. — Four ounces of vermicelli, two ounces of 282 STANDARD COOKERY. sugar, or to taste, four eggs, two pints of milk, lemon rind, bay-leaves or other flavoring
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