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Noodle Soup

Name: Noodle Soup
Yield: 4 servings
Ingredients: To four cups of chicken or veal broth; one cup of noodles that have been boiled for twenty minutes in salted water

From The art of cookery, 1899

Serves 4

Italian paste cut in fancy forms can be used, if preferred.

Presented as published in 1899. 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

170Calories

9 gProtein

25 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories170 kcal

Protein8.9 g

Carbohydrates25 g

Fiber0.7 g

Sugars4.3 g

Total Fat3.2 g

Saturated Fat0.8 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol7.1 mg

Sodium340 mg

Potassium299 mg

Calcium12 mg

Iron1.2 mg

Magnesium22 mg

Phosphorus107 mg

Zinc0.7 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0.5 mg

Vitamin A2.4 mcg

Vitamin E0.1 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5.4 mg

Folate66 mcg

Choline25 mg

Caffeine0 mg

Water220 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 50. The excerpt below is the record exactly as published.

Noodle Soup. — To four cups of chicken or veal broth add one cup of noodles that have been boiled for twenty- minutes in salted wate

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