Macaroni Nudels
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient, half a pound of nudels to a quarter of a pound of cheese.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 873. The excerpt below is the record exactly as published.
Macaroni Nudels.— Nudel paste, like Italian macaroni, to which it is nearly allied, is a "home-made" preparation of eggs and flour, useful in a variety of ways, and equally applicable to sweet and savoury dishes. It is made thus : — Take as many eggs as wUl be re- quired for the quantity of paste to be made, but use only the whites of eggs if preferred quite wliitc. Work in as much flour to two weU- bcatcn eggs as ^vill make a stiff doug
Cook this with the app: pantry check, scaling, and the assistant.