Noodle Soup
From The household cook book, 1902
Serves 6
Presented as published in 1902. 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
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 24. The excerpt below is the record exactly as published.
NOODLE SOUP — Beat the yolks of 2 eggs until light; add flour and a little salt. Mould very stiff, then roll thin, and cut in narrow strips, about an inch long. Put in boiling water for 10 minutes, then in cold water for 3 minutes. Add this to 3 pints of hot stock
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