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Dampf Nudels

From The housewife's referee, 1898

Serves 6

Serve with custard sauce.

Presented as published in 1898. 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

423Calories

17 gProtein

66 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories423 kcal

Protein17 g

Carbohydrates66 g

Fiber1.3 g

Sugars4.9 g

Total Fat18 g

Saturated Fat4.1 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol221 mg

Sodium78 mg

Potassium230 mg

Calcium53 mg

Iron5.2 mg

Magnesium30 mg

Phosphorus219 mg

Zinc1.6 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)7 mg

Folate253 mcg

Choline148 mg

Caffeine0 mg

Water55 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 140. The excerpt below is the record exactly as published.

Dampf Nudels (German Recipe). — Mix three tablespoon- fuls of German yeast with five of warm cream and one ounce of sugar; mix with one pound of flour and six yolks of eggs one after the other. Work it well, and add two ounces of butter

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