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Description
The Daily Recipe By Delmonico’s Chef from The Globe (1844-1936), Oct 22, 1921.
Ingredients
US|METRIC
4 SERVINGS
- 1 pt. chicken broth
- 1 pt. tomatoes (cooked puree of)
- 2 oz. very fine vermicelli
- salt
- boiling water
- Parmesan cheese
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Directions
- Mix one pint of excellent chicken broth and one pint of cooked puree of tomatoes.
- Cook two ounces of very fine vermicelli separately in salted boiling water.
- An instant only is needed to poach the vermicelli. Drain them and mix with the tomato puree and chicken broth.
- Serve very hot. This soup should be accompanied with grated parmesan cheese.
NutritionView More
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45Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories45Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2g3% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium300mg13% |
| Potassium280mg8% |
| Protein4g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate4g1% |
| Dietary Fiber<1g3% |
| Sugars2g |
| Vitamin A15% |
| Vitamin C15% |
| Calcium6% |
| Iron0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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