German Noodles
From With a saucepan over the sea, 1902
Serves 4
Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 66. The excerpt below is the record exactly as published.
GERMAN NOODLES. Mix 3 fresh eggs with as much flour as will make a stiflT paste. Knead this well, using plenty of flour, until all moisture is absorbed. Roll as thin as paper, dry it near the fire, and cut into strips half an inch wide ; poach these in a great deal of salted water
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