Vermicelli Soup (No. 2)

Name: Vermicelli Soup (No. 2)
Ingredients: About 3 lbs. of knuckle of veal; A slice of lean ham; 2 carrots; A bunch of sweet herbs; 2 onions; A blade of mace; 6 peppercorns; 3 quarts of water; 3 ozs. vermicelli

From The St. Mungo cookery book, 1904

Presented as published in 1904. 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

2485Calories

284 gProtein

106 gCarbs

96 gFat

Full nutrition (34 nutrients)

Calories2485 kcal

Protein284 g

Carbohydrates106 g

Fiber12 g

Sugars22 g

Total Fat96 g

Saturated Fat39 g

Monounsaturated Fat36 g

Polyunsaturated Fat7.4 g

Omega-30 g

Cholesterol1129 mg

Sodium1694 mg

Potassium5439 mg

Calcium429 mg

Iron14 mg

Magnesium454 mg

Phosphorus3125 mg

Zinc44 mg

Copper2.2 mg

Manganese2 mg

Vitamin D0.2 mcg

Vitamin C29 mg

Vitamin A1007 mcg

Vitamin E4.6 mg

Vitamin K21 mcg

Vitamin B66.3 mg

Vitamin B1218 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)3.9 mg

Niacin (B3)106 mg

Folate274 mcg

Choline49 mg

Caffeine0 mg

Water4231 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 5. The excerpt below is the record exactly as published.

ERMICELLI SOUP (No. 2.) About 3 lbs. of knuckle of veal. A slice of lean ham. 2 carrots. A bunch of sweet herbs. 2 onions. A blade of mace. 6 peppercorns. 3 quarts of water. 3 ozs. vermicelli

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