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Egg Noodles

Name: Egg Noodles
Yield: 1 servings
Ingredients: 2 well-beaten eggs; 1 cup sweet milk; a generous pinch of salt; flour enough to make a stiff dough; 2 level teasp baking powder

From Farm and home cook book and housekeeper's assistant, 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

148Calories

13 gProtein

3 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories148 kcal

Protein13 g

Carbohydrates3.2 g

Fiber0 g

Sugars0.4 g

Total Fat9.5 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium1082 mg

Potassium140 mg

Calcium578 mg

Iron2.7 mg

Magnesium14 mg

Phosphorus392 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water77 g

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 89. The excerpt below is the record exactly as published.

Egg Noodles To 2 well-beaten eggs add 1 cup sweet milk, a generous pinch of salt, and flour enough to make a stiff dough, sifted with 2 level teasp baking powder

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