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Baked Noodle Pudding
From The art of German cooking and baking, 1922
Serves 3
Presented as published in 1922. 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
361Calories
5 gProtein
83 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories361 kcal
Protein5.4 g
Carbohydrates83 g
Fiber4.7 g
Sugars70 g
Total Fat3.8 g
Saturated Fat1.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol124 mg
Sodium50 mg
Potassium432 mg
Calcium50 mg
Iron1.1 mg
Magnesium24 mg
Phosphorus117 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.7 mcg
Vitamin C48 mg
Vitamin A63 mcg
Vitamin E0.7 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate16 mcg
Choline110 mg
Caffeine0 mg
Water432 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 122. The excerpt below is the record exactly as published.
AKEID NOODLE PUDDING. Quantity for 6 Persons. Noodles made froni 2 eggs % cup of sugar Salt water % cup of currants 6 — 8 medium sized, sweet-sour apples 1 cup of water
Cook this with the app: pantry check, scaling, and the assistant.