Vermicelli Soup
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
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
1234Calories
16 gProtein
85 gCarbs
94 gFat
Full nutrition (34 nutrients)
Calories1234 kcal
Protein16 g
Carbohydrates85 g
Fiber3.6 g
Sugars3.1 g
Total Fat94 g
Saturated Fat58 g
Monounsaturated Fat27 g
Polyunsaturated Fat4.1 g
Omega-30.4 g
Cholesterol244 mg
Sodium57 mg
Potassium280 mg
Calcium79 mg
Iron1.5 mg
Magnesium72 mg
Phosphorus242 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A776 mcg
Vitamin E2.8 mg
Vitamin K8.1 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate24 mcg
Choline21 mg
Caffeine0 mg
Water975 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 12. 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 soap or broth with quarter of a pound of sweet batter
Cook this with the app: pantry check, scaling, and the assistant.