vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cheese Noodles
From The Rural cook book, 1907
Serves 1
Presented as published in 1907. 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
123Calories
9 gProtein
1 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories123 kcal
Protein9.2 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.2 g
Total Fat9 g
Saturated Fat4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol199 mg
Sodium154 mg
Potassium79 mg
Calcium118 mg
Iron0.9 mg
Magnesium9.9 mg
Phosphorus156 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.6 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0 mg
Folate26 mcg
Choline147 mg
Caffeine0 mg
Water93 g
As published
This recipe was extracted from The Rural cook book (1907), page 144. The excerpt below is the record exactly as published.
one egg as a basis, but the method of making is exactly the same if six, or a dozen eggs are used. Three medium-sized eggs will make a sheet of dough SO inches square if properly rolled out, and wilt be enough for a family of six or eight hungry people. When dry enough to roll and cut, the noodles are dry enough to cook, but they may be kept for hours or days, after they are cut. Cheese Noodles. — Make your noodles the day before you want to use them and shave fine. Drop lightly into boiling water and allow them to cook 15 minutes over a hot Are. Do not let them simmer, or they will turn out a mushy mass. Drain and fill a rather deep pan to the depth of two inches. Season with salt and pepper and pour over them enough sweet milk almost to cover. Over the tap grate cheese to the depth of half an inch
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