Noodle Soup

Ingredients

• one egg
• a small pinch of salt
• mix stiff with flour

Method

1. 1

   Beat one egg with a small pinch of salt; mix stiff with flour, knead and roll very thin; sift a little flour over the sheet and roll it into a tight roll; then with a sharp knife cut it as you would a roll of jelly cake, but the slices must not be more than an eighth of an inch thick; shake it out and leave it on the floured board while you heat the stock.

2. 2

   When boiling hot, drop in the noodles; boil five minutes and serve.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 105. The excerpt below is the record exactly as published.

Noodle Soup Beat one egg with a small pinch of salt; mix stiff with flour

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