dairy-freenut-freeegg-freesoy-freeshellfish-free
Vermicelli Soup
From The household (of the Detroit free press), 1886
Serves 1
Presented as published in 1886. 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
772Calories
39 gProtein
102 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories772 kcal
Protein39 g
Carbohydrates102 g
Fiber6.2 g
Sugars11 g
Total Fat22 g
Saturated Fat9.1 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol91 mg
Sodium298 mg
Potassium916 mg
Calcium91 mg
Iron4.5 mg
Magnesium105 mg
Phosphorus484 mg
Zinc6.2 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.8 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B122.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)10 mg
Folate72 mcg
Choline9.6 mg
Caffeine0 mg
Water239 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 517. The excerpt below is the record exactly as published.
A knuckle of lamb, a small piece of veal, and water to cover well ; when well cooked, season with salt, pepper, herbs to taste, and a small onion, to which may be added (or not), about a tablespoonful of Wor- cestershire sauce. Have ready about a quarter of a pound of vermi- celli
Cook this with the app: pantry check, scaling, and the assistant.