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German Noodle Paste
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 4
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
51Calories
2 gProtein
3 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories51 kcal
Protein1.9 g
Carbohydrates3.2 g
Fiber1.3 g
Sugars0.2 g
Total Fat3.5 g
Saturated Fat2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol47 mg
Sodium2444 mg
Potassium40 mg
Calcium20 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0.2 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline37 mg
Caffeine0 mg
Water9.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 14. The excerpt below is the record exactly as published.
GERMAN NUDLE PASTE (NOODLE PASTE). The paste may be made from yolks only and also from whole eggs. Break as many eggs as wanted into a bowl ; flavor with a pinch of salt and nutmeg and work in sufficient flour to make a very firm paste
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