dairy-freenut-freesoy-freefish-freeshellfish-free
Vermicelli Soup
From Miss Cameron's cookery book, 1898
Serves 4
This soup is most nutritious.
Presented as published in 1898. 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
331Calories
20 gProtein
39 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories331 kcal
Protein20 g
Carbohydrates39 g
Fiber0.9 g
Sugars8.4 g
Total Fat9.7 g
Saturated Fat2.8 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol154 mg
Sodium742 mg
Potassium640 mg
Calcium46 mg
Iron2 mg
Magnesium40 mg
Phosphorus258 mg
Zinc1.6 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0.8 mcg
Vitamin C1.4 mg
Vitamin A66 mcg
Vitamin E0.6 mg
Vitamin K7.1 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8 mg
Folate47 mcg
Choline154 mg
Caffeine0 mg
Water481 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 9. The excerpt below is the record exactly as published.
Vermicelli Soap. Two quart* of good stock, well seasoned, 4 ox. of ver- micelli, 1 head of celery cut up. Put this on in a saucepan, and simmer gently for half an Lour. Before serving, stir in the yolks of 3 eggs well beaten, with one tablespoonful of wea.ro, taking great care not to allow the mixture to boil, lest the eggs should curdle. A dessertspoonful of finely chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.