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Boiled Nudles with Bread Crumbs
From European and American cuisine, 1914
Serves 4
Presented as published in 1914. 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
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 347. The excerpt below is the record exactly as published.
Boiled Nudles with Bread Crumbs.— Prepare some nudles of 2 whole eggs, as directed in foregoing recipe. Place a saucepan with 3 quarts water over the fire ; as soon as it boils add 1 table- spoonful salt, and gradually sprinkle in the nudles; stir at first lightly to prevent sticking to the saucepan, then cover, and boil 10 minutes. In the meantime grate some stale bread on a grater, put 1 cupful crumbs in a tin pan, pour over 1 ounce melted butter, mix the crumbs and butter well together ; set the pan in a hot oven and bake till light brown, stirring often. Drain the nudles as soon as done in a sieve or colander, put in a hot dish, pour over 1 ounce melted butter, mix with 2 forks, spread the crumbs over the top, and serve. Petites Croustades of Nudles.— Prepare a nudle paste of the yolks of 4 eggs, Y4 teaspoonful salt, Y^ teaspoonful butter, and 1 tablespoonful cream. Divide the paste into 4 equal parts, roll each part out as thin as possible, then cut into 6-inch-wide strips. MACARONI AND NUDLES. 621 let lie on the board to dry for a few minutes; then lay 4 Btrips oyer one another, cut these into fine strips, then dust with flour, shake up well, and leave to dry for 1 hour. Place a saucepan with 2 quarts of boiling water over the fire, add Yt tablespoonf ul salt
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