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Vermicelli Soup
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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
138Calories
8 gProtein
19 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories138 kcal
Protein7.8 g
Carbohydrates19 g
Fiber0.5 g
Sugars4.1 g
Total Fat3.1 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol7.1 mg
Sodium339 mg
Potassium280 mg
Calcium10 mg
Iron0.7 mg
Magnesium17 mg
Phosphorus91 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4 mg
Folate14 mcg
Choline22 mg
Caffeine0 mg
Water220 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 53. The excerpt below is the record exactly as published.
Vermicelli Soup.) When a quart of well-seasoned clear chicken broth is boiling, add two ounces of well-washed vermicel
Cook this with the app: pantry check, scaling, and the assistant.