dairy-freenut-freeegg-freesoy-freeshellfish-free
Vermicelli Soup
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 15
Macaroni may be used instead of vermicelli.
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
564Calories
33 gProtein
48 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories564 kcal
Protein33 g
Carbohydrates48 g
Fiber3.1 g
Sugars0.5 g
Total Fat26 g
Saturated Fat11 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol111 mg
Sodium703 mg
Potassium482 mg
Calcium185 mg
Iron19 mg
Magnesium55 mg
Phosphorus321 mg
Zinc5.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B123.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)14 mg
Folate97 mcg
Choline8.3 mg
Caffeine0 mg
Water369 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 4. The excerpt below is the record exactly as published.
Vermicelli Soup. — Take four pounds of lamb, removing all fat, one pound veal and aslice of ham, cut up, cover with a quart of cold water, and let it heat slowly. Keep it closely covered. After an hour, add four quarts of boiling water, and cook till the meat is in shreds. Then season with salt, herbs, and a little Worcestershire sauce, boiling for ten minutes in the soup. Then strain and set again on the fire. Now add about the third of a pound of vermicelli
Cook this with the app: pantry check, scaling, and the assistant.