Buttered Noodles

Ingredients

• 2 eggs slightly beaten
• 2 tablespoons of milk
• ^ a teaspoon of salt
• enough flour to make a very stiff dough
• Yz a cup of butter
• half a slice of bread

Method

1. 1

   Beat eggs and add milk and salt.

2. 2

   Stir in flour to make a stiff dough.

3. 3

   Roll out thin, dry for 30 minutes, then slice into strips.

4. 4

   Cook in boiling salted water until they swell.

5. 5

   Melt butter, brown the bread in it, and pour over the noodles.

6. 6

   Serve with sapsago cheese.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 296. The excerpt below is the record exactly as published.

BUTTERED NOODLES.— Beat 2 eggs slightly, add 2 table- spoons of milk, and ^ a teaspoon of salt. Stir in the flour, enough to make a very stiflF dough. Knead it till as stiff as possible. Roll it out into rectangular pieces, and so thin that you can see through. it. Lay them on a napkin about Yz an hr., till they are dry, but not brittle. Rub over with a littk flour, so that it will not stick. Roll up tight and hard, then slice off from the end about y% of an inch thick. Shake them out till long and straight. Put them into boiling salted water, stir them at first to prevent them sticking., and cook until they swell and come to the top of the water. Skim them out into a dish for serving. Melt Yz a cup of butter in a frying-pan, put half a slice of bread

Cook this with the app: pantry check, scaling, and the assistant.