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Noodle Dinner
From The Cook County cook book, 1912
Serves 1
Leftover broth and potatoes can be used for supper.
Presented as published in 1912. 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
242Calories
20 gProtein
3 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories242 kcal
Protein20 g
Carbohydrates3.2 g
Fiber0 g
Sugars2.8 g
Total Fat16 g
Saturated Fat5.5 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol563 mg
Sodium230 mg
Potassium276 mg
Calcium140 mg
Iron2.6 mg
Magnesium23 mg
Phosphorus343 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.4 mcg
Vitamin C0 mg
Vitamin A255 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate71 mcg
Choline449 mg
Caffeine0 mg
Water155 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 102. The excerpt below is the record exactly as published.
NOODLE DINNER.— Break 3 eggs, add 3 tablespoons milk, pinch of salt, mix until light, add flour to make stifT
Cook this with the app: pantry check, scaling, and the assistant.