Chinese Noodles

Name: Chinese Noodles
Ingredients: 2 EGGS; SALT; FLOUR; ¼ BEEF CUBE, DISSOLVED; only a tablespoon of warm water

From Most for your money cookbook, 1938

Fresh noodles can be purchased from Chinese restaurants.

Presented as published in 1938. 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

76Calories

11 gProtein

0 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories76 kcal

Protein11 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat3.6 g

Saturated Fat1.4 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol33 mg

Sodium34 mg

Potassium168 mg

Calcium7.4 mg

Iron1.1 mg

Magnesium10 mg

Phosphorus103 mg

Zinc2.7 mg

Copper0 mg

Manganese0 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A0.5 mcg

Vitamin E0.1 mg

Vitamin K0.7 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.8 mg

Folate2.5 mcg

Choline31 mg

Caffeine0 mg

Water50 g

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 70. The excerpt below is the record exactly as published.

CHINESE NOODLES 2 EGGS SALT FLOUR }4 BEEF CUBE, DISSOLVED Beat eggs, salt them and stir in as much flour as the eggs will take, moistening with the beef stock dissolved in only a tablespoon of warm water

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