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Vermicelli with Boiled Chicken
From Cassell's dictionary of cookery, 1892
Serves 6
Serve very hot.
Presented as published in 1892. 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
697Calories
27 gProtein
9 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories697 kcal
Protein27 g
Carbohydrates8.7 g
Fiber1.1 g
Sugars0.8 g
Total Fat63 g
Saturated Fat20 g
Monounsaturated Fat26 g
Polyunsaturated Fat9.8 g
Omega-30.3 g
Cholesterol127 mg
Sodium1163 mg
Potassium404 mg
Calcium30 mg
Iron1.2 mg
Magnesium37 mg
Phosphorus314 mg
Zinc2.3 mg
Copper0.1 mg
Manganese1.6 mg
Vitamin D0.7 mcg
Vitamin C0.5 mg
Vitamin A28 mcg
Vitamin E1 mg
Vitamin K4 mcg
Vitamin B60.5 mg
Vitamin B120.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)8.2 mg
Folate4 mcg
Choline90 mg
Caffeine0 mg
Water91 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2216. The excerpt below is the record exactly as published.
erm,icelli with Boiled Chicken. — Truss a tender chicken for boiling, put it into a stewpan with two pounds of the cushion of bacon into which thi-ee or four cloves have been stuck. Add a small piece of white roux, or, failing this, half an ounce of butter mixed smoothly with flour, pour over it as much white stock as will cover it, and let all stew gently together for three-quarters of an hour. Throw into the stock two ounces of vermicelli
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