Corn Starch Noodle Soup
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Adjust quantities as needed.
Presented as published in 1909. 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
1098Calories
42 gProtein
120 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories1098 kcal
Protein42 g
Carbohydrates120 g
Fiber1.6 g
Sugars33 g
Total Fat50 g
Saturated Fat19 g
Monounsaturated Fat18 g
Polyunsaturated Fat9.8 g
Omega-30 g
Cholesterol271 mg
Sodium11045 mg
Potassium1858 mg
Calcium142 mg
Iron10 mg
Magnesium106 mg
Phosphorus513 mg
Zinc16 mg
Copper2.9 mg
Manganese4.3 mg
Vitamin D1 mcg
Vitamin C11 mg
Vitamin A321 mcg
Vitamin E13 mg
Vitamin K33 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)14 mg
Folate123 mcg
Choline273 mg
Caffeine0 mg
Water1240 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 2. The excerpt below is the record exactly as published.
CORN STARCH NOODLE SOUP: | MRS. LORIN HALL. Allow three pints of soup stock to come to a boil. Season. Drop very slowly into this one egg, well beaten, mixed with two tablespoonfuls of corn starch
Cook this with the app: pantry check, scaling, and the assistant.