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Vermicelli Soup
From The new home cook book, 1896
Serves 1
Presented as published in 1896. 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
822Calories
41 gProtein
115 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories822 kcal
Protein41 g
Carbohydrates115 g
Fiber13 g
Sugars9.5 g
Total Fat23 g
Saturated Fat9.5 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol91 mg
Sodium9798 mg
Potassium1124 mg
Calcium192 mg
Iron6.1 mg
Magnesium146 mg
Phosphorus514 mg
Zinc6.5 mg
Copper0.9 mg
Manganese4.5 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A6.8 mcg
Vitamin E0.5 mg
Vitamin K42 mcg
Vitamin B60.7 mg
Vitamin B122.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)10 mg
Folate75 mcg
Choline12 mg
Caffeine0 mg
Water254 g
As published
This recipe was extracted from The new home cook book (1896), page 28. The excerpt below is the record exactly as published.
ERMICELLI SOUP. Anonymous. A knuckle of lamb, a small piece of veal and water ^-^ VALUABLE RECIPES. 63 cover well ; when well cooked, season with salt, pepper, herbs to your taste, and a small onion, to which you may add Halford or Worcestershire sauce, about a tablespoon- ful. Have ready one-quarter of a pound of vermicelli
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