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Vermicelli Soup
From Consult me, 1902
Serves 5
Brown Vermicelli Soup is made in the same manner, leaving out the eggs and cream, and adding one quart of strong beef gravy.
Presented as published in 1902. 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
809Calories
31 gProtein
55 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories809 kcal
Protein31 g
Carbohydrates55 g
Fiber2 g
Sugars1.3 g
Total Fat53 g
Saturated Fat29 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol216 mg
Sodium878 mg
Potassium456 mg
Calcium490 mg
Iron2.5 mg
Magnesium52 mg
Phosphorus523 mg
Zinc5 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A135 mcg
Vitamin E0.6 mg
Vitamin K3.1 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.1 mg
Folate67 mcg
Choline77 mg
Caffeine0 mg
Water250 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 517. The excerpt below is the record exactly as published.
VERMICELLI SOUP.— Boil tender lb. of vermicelli in a quart of rich gravy ; take half of it out, and to it add more gravy ; boil till the vermi- celli can be pulped through a sieve. To both put a pint of boiling cream, a little salt, and h' lb. of Parmesan cheese. Serve with lasped bread. Add two or three eggs, if you like
Cook this with the app: pantry check, scaling, and the assistant.