Noodle Soup

Ingredients

• Wash i cup Lima beans
• I small onion
• I carrot
• I stalk celery
• 7 cups cold water
• i tablespoon vegetable butter
• 2 teaspoons salt
• To the yolk of i egg
• add i tablespoon milk
• Add ^3 cup white flour

Method

1. 1

   Boil beans with onion, carrot, celery, water, and butter until beans are done.

2. 2

   Mix egg yolk, milk, and salt, then add flour to make a stiff dough.

3. 3

   Roll out, cut into strips, and shred.

4. 4

   Add to boiling soup, remove vegetables, and simmer for 15 minutes.

5. 5

   Season with parsley and serve.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 71. The excerpt below is the record exactly as published.

NOODLE SOUP Wash i cup Lima beans, add I small onion, I carrot, I stalk celery, 7 cups cold water, i tablespoon vegetable butter, 2 tea- spoons salt, and let boil gently until the beans are done. To the yolk of i egg add i tablespoon milk and a sprinkle of salt, and mix well. Add ^3 cup white flour, or enough to make a stiff dough, and roll out on a well floured board to the thickness of paper. Let dry for a few minutes, then cut into strips ^ inch in width. Pile these, and shred crosswise into very fine shreds. Sprinkle into the boiling bean soup, having first removed the vegetables, and let boil gently for 15 minutes. Add a little chopped parsley, salt to taste, and serve. PUREE OF BROWN BEANS Wash i cup of brown beans, add i medium onion cut in pieces, 2 carrots left whole, 3 stalks celery, 2 teaspoons salt

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