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Vermicelli Soup
From Original White House Cookbook, 1887
Serves 2
A simple addition to any broth.
Presented as published in 1887. 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
617Calories
8 gProtein
42 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories617 kcal
Protein7.9 g
Carbohydrates42 g
Fiber1.8 g
Sugars1.5 g
Total Fat47 g
Saturated Fat29 g
Monounsaturated Fat13 g
Polyunsaturated Fat2 g
Omega-30.2 g
Cholesterol122 mg
Sodium29 mg
Potassium140 mg
Calcium40 mg
Iron0.7 mg
Magnesium36 mg
Phosphorus121 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A388 mcg
Vitamin E1.4 mg
Vitamin K4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate12 mcg
Choline11 mg
Caffeine0 mg
Water488 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 20. The excerpt below is the record exactly as published.
VERMICELLI SOUP. Swell quarter of a pound of vermicelli in a quart of warm water, then add it to a good beef, veal, lamb, or chicken soup or broth, with quarter of a pound of sweet butter
Cook this with the app: pantry check, scaling, and the assistant.