Cream Noodles
From Science of food & cookery, 1921
Presented as published in 1921. 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 Science of food & cookery (1921) by H. S. Anderson, page 84. The excerpt below is the record exactly as published.
CREAM NOODLES Cook noodles the same as for noodles an gratin. Drain, return to the saucepan, cover, and set on the edge of the stove. Beat one egg with i tablespoon melted vegetable butter
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