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Vermicelli Soup
From The "A1" cookery book, 1901
Serves 5
Presented as published in 1901. 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
473Calories
21 gProtein
81 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories473 kcal
Protein21 g
Carbohydrates81 g
Fiber2.9 g
Sugars8.4 g
Total Fat5.9 g
Saturated Fat1.5 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol11 mg
Sodium547 mg
Potassium600 mg
Calcium30 mg
Iron2 mg
Magnesium63 mg
Phosphorus274 mg
Zinc1.8 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A3.8 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.5 mg
Folate35 mcg
Choline35 mg
Caffeine0 mg
Water358 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 16. The excerpt below is the record exactly as published.
Vermicelli Soup. — i lb. vermicelli, 2 quarts ordinary stock
Cook this with the app: pantry check, scaling, and the assistant.