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Vermicelli Soup
From The national course in home economics, 1917
Serves 3
Presented as published in 1917. 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
381Calories
19 gProtein
59 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories381 kcal
Protein19 g
Carbohydrates59 g
Fiber1.8 g
Sugars9 g
Total Fat6.5 g
Saturated Fat1.7 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol14 mg
Sodium680 mg
Potassium623 mg
Calcium26 mg
Iron1.7 mg
Magnesium49 mg
Phosphorus235 mg
Zinc1.5 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A4.7 mcg
Vitamin E0.2 mg
Vitamin K1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.4 mg
Folate34 mcg
Choline44 mg
Caffeine0 mg
Water442 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 300. The excerpt below is the record exactly as published.
VERMICELLI SOUP. Break six ounces of vermicelli in pieces. Boil until nearly cooked in boiling water and salt. This will take fifteen minutes. Add it when well drained to twelve gills of boiling nut-meal stock
Cook this with the app: pantry check, scaling, and the assistant.