Photo: Cala
Estimated Nutrition (whole recipe, rough)
262
Calories
26g
Protein
15g
Fat
2g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two quarts of beef stock
- one cupful of vermicelli
- one teaspoonful of salt
- one-half saltspoonful of pepper
- cayenne
- pepper
- salt
Directions
1
Two quarts of beef stock, One cupful of vermicelli,
2
One teaspoonful of salt, One-half saltspoonful of pepper.
3
Dash of cayenne pepper,
4
Cook the vermicelli in boiling water about fifteen minutes ; drain ; heat the stock boiling hot; season with salt and pepper; add the vermicelli, and serve. The vermicelli may be broken or left whole, according to fancy.
By Tracy, Suzanne. [from old catalog] ·
Recipe sourced from
internet_archive