dinner
Noodle Soup
From The Institute cook book, 1913
Serves 4
The noodles may be made according to the following directions: 1 egg, 1/2 teaspoon salt, sufficient flour to make stiff dough.
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 17. The excerpt below is the record exactly as published.
NOODLE SOUP 1 quart stock 1/2 teaspoon salt Noodles Y2 saltspoon pepper
Cook this with the app: pantry check, scaling, and the assistant.