vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Noodle Dough
From The Hotel St. Francis cook book, 1919
Serves 6
Noodles can be prepared in many ways.
Presented as published in 1919. 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
346Calories
13 gProtein
59 gCarbs
13 gFat
Full nutrition (35 nutrients)
Calories346 kcal
Protein13 g
Carbohydrates59 g
Fiber0 g
Sugars0.2 g
Total Fat13 g
Saturated Fat1.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol177 mg
Sodium90 mg
Potassium172 mg
Calcium67 mg
Iron5 mg
Magnesium35 mg
Phosphorus166 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A67 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.1 mg
Folate141 mcg
Choline123 mg
Caffeine0 mg
Alcohol1.4 g
Water989 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 15. The excerpt below is the record exactly as published.
Noodle dough. Mix one pound of flour with five whole eggs, with a very little or no salt, and a pony of kirschwasser, if desired. Mix well, roll out very thin, and then let the dough become nearly dry. Then cut in strips. Have a vessel on the fire, with about a gallon and a half of boiling water. Add the noodles, and boil for seven minutes over a quick fire, so they will not stick together. Drain off the water and pour two ounces of hot melted butter over the noodles. A little grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.