Noodle Soup

Ingredients

• two good fat old chickens
• two eggs
• a pinch of salt
• three tablespoonfuls of sweet milk

Method

1. 1

   Boil chickens until broth is extracted.

2. 2

   For noodles, mix eggs, salt, milk, and enough flour to make a stiff dough.

3. 3

   Roll thin, dry, and cut into ribbons.

4. 4

   Add noodles to boiling broth before serving.

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 2. The excerpt below is the record exactly as published.

NOODLE SOUP: | MRS. LORIN HALL. Allow three pints of soup stock to come to a boil. Season. Drop very slowly into this one egg, well beaten, mixed with two tablespoonfuls of corn starch. For a smaller quantity of soup, part of egg, either the yolk or white alone will do, with one tablespoonful of cern starch. MEE SS BEAN SOUP. Soak over night one coffee cup of navy beans. Boil about four hours, adding water from time to time, stir- ring often. Season with salt and pepper. Strain through the colander. Adda small piece of butter. This should make about three pints of soup. It may be boiled in the morning and heated for dinner. A slice of lemon placed in soup plate before serving is an addition. 12 CHOICE RECIPES EXCELLENT JFHINGS: FORsEME SOUPSPOR, Turkey carcass; beefsteak bones; chicken gravy; any kind of meat stews, or ends of roast. These bits saved through the week, during the cold weather, will make a delicious dish of soup on Saturday—often bet- ter than a carefully prepared one out of fresh meat. VEGH ABLE OY si Ure MRS. OGDEN. Wash and scrape two bunches of vegetable oyster, cut them into small, round pieces, boil two hours in sufficient water to cover them thoroughly. Pour off the water, add three pints of milk, or thin cream. Season well with pepper and salt. Thicken with two tablespoonfuls of flour wet with cold water, adding the water gradually, to prevent lumps forming. Boil a few minutes after adding the flour, then add a large piece of butter, if you have not used cream. Serve very hot. VERA BSOUE MRS. E. ROBERTS. To about three pounds of a joint of veal, which must be well broken up, put four quarts of water and set it over to boil; prepare one-fourth pound of mac- aroni by boiling it»by itself with sufficient water to cover it; add a little butter to the macaroni when ten- der, strain the soup and season to taste with salt and pepper, then add the macaroni in the water in which it is boiled. The addition of a pint of rich milk or cream and celery flavor is relished by many. SOUPS 13 NOODLE SOUP: MRS. LYMAN. Boil two good fat old chickens till all that is good of them is extracted for the broth. Season. For the noo- dles, take two eggs, a pinch of salt, three tablespoonfuls of sweet milk

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