Eggs with Noodles
From The National home cook book, 1900
Presented as published in 1900. 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 The National home cook book (1900), page 34. The excerpt below is the record exactly as published.
EGGS WITH NOODLES—Take six hard poiled eggs, ‘re- - move the shells and cut in half. Take out the yolks, crush them and garnish with parsley. Pour over all the following white dressing: A piece of butter the size of an egg, melted, one level tablespoon of flour, one teacup of milk
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