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Noodle Border (Bordure de Nouilles)
From The Swedish, French, American cook book, 1918
Serves 1
Bake carefully in a moderate oven.
Presented as published in 1918. 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
903Calories
39 gProtein
146 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories903 kcal
Protein39 g
Carbohydrates146 g
Fiber0 g
Sugars0.6 g
Total Fat17 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium218 mg
Potassium463 mg
Calcium121 mg
Iron13 mg
Magnesium69 mg
Phosphorus500 mg
Zinc3.3 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.5 mg
Niacin (B3)13 mg
Folate371 mcg
Choline441 mg
Caffeine0 mg
Water177 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 406. The excerpt below is the record exactly as published.
oodle Border {Bor dure de Nouilles) Yolks of three eggs, three tablespoons water, salt, and one and a half cups flour
Cook this with the app: pantry check, scaling, and the assistant.