Vermicelli Soup
From The universal cookery book, 1887
This amount is sufficient for eight to ten persons.
Presented as published in 1887. 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
841Calories
29 gProtein
169 gCarbs
3 gFat
Full nutrition (32 nutrients)
Calories841 kcal
Protein29 g
Carbohydrates169 g
Fiber7.3 g
Sugars6.1 g
Total Fat3.4 g
Saturated Fat0.6 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium14 mg
Potassium506 mg
Calcium48 mg
Iron2.9 mg
Magnesium120 mg
Phosphorus429 mg
Zinc3.2 mg
Copper0.7 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.9 mg
Folate41 mcg
Water22 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 7. The excerpt below is the record exactly as published.
Vermicelli Soup. To make vermicelli soup, take as much good stock as you require for your tureen ; strain, and set it on the fire, and when it boils put in the vermicelli. Let it simmer for half an hour by a slow fire, that the vermicelli may not break. The soup ought not to 12 NOODLES FOR SOUP. be very thick. Half a pound of vermicelli
Cook this with the app: pantry check, scaling, and the assistant.