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Vermicelli Soup
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. 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
338Calories
44 gProtein
8 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories338 kcal
Protein44 g
Carbohydrates8.1 g
Fiber1.1 g
Sugars3.3 g
Total Fat15 g
Saturated Fat5.5 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol132 mg
Sodium466 mg
Potassium912 mg
Calcium61 mg
Iron5.9 mg
Magnesium49 mg
Phosphorus440 mg
Zinc11 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C4.1 mg
Vitamin A57 mcg
Vitamin E0.5 mg
Vitamin K8.9 mcg
Vitamin B61.1 mg
Vitamin B125.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)11 mg
Folate17 mcg
Choline130 mg
Caffeine0 mg
Water181 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 42. The excerpt below is the record exactly as published.
VERMICELLI SOUP. Make the stock in the usual manner, by boiling shanks of beef or bones of beef, mutton, turkey or chicken all day. Strain, and next morning skim the grease carefully off. Cut up whatever vegetables you wish to flavor your soup with — cabbage, carrots, onions, and celery; brown these slowly in some of the dripping taken from the stock. Boil the vegetables for three hours in the stock and strain again. Then add vermicelli. Flavor with Worcester Sauce
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