Noodle Soup

Ingredients

• three pounds plate
• two marrow-bones
• one good sized sliced onion
• one egg
• one-half egg shell full of ice water
• sifted flour enough to roll out very thin

Method

1. 1

   Put plate and marrow-bones in cold water, let simmer for six hours.

2. 2

   Allow to cool, remove grease, reheat, add noodles made from egg, salt, ice water, and flour.

3. 3

   Cut noodles in ribbons, put in soup, simmer until cooked, cut some soup meat in dice, and serve.

As published

This recipe was extracted from Kirmess cook book (1907), page 17. The excerpt below is the record exactly as published.

NOODLE SOUP. Mrs, T K. Egbert, New York. Three pounds plate, two marrow-bones, one good sized sliced onion, add salt to taste, put on in cold water, let it simmer for six hours, take from stove, allow it to become cold, remove grease, reheat, add noodles, made from one egg, a little salt, one-half egg shell full of ice water, sifted flour enough to roll out very thin

Cook this with the app: pantry check, scaling, and the assistant.