Noodle Soup— German
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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
Nutrition per serving
1202Calories
44 gProtein
196 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories1202 kcal
Protein44 g
Carbohydrates196 g
Fiber12 g
Sugars81 g
Total Fat31 g
Saturated Fat14 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol119 mg
Sodium4838 mg
Potassium5401 mg
Calcium896 mg
Iron8.6 mg
Magnesium179 mg
Phosphorus890 mg
Zinc5.5 mg
Copper0.6 mg
Manganese1.8 mg
Vitamin D1.6 mcg
Vitamin C115 mg
Vitamin A418 mcg
Vitamin E3.7 mg
Vitamin K30 mcg
Vitamin B61 mg
Vitamin B121.6 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)13 mg
Folate109 mcg
Choline228 mg
Caffeine0 mg
Water873 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 10. The excerpt below is the record exactly as published.
NOODLE SOUP— GERMAN Make a thin batter of two beaten eggs, half a cup of milk, pinch of salt, half a cup of grated cheese and enough flour to hold it together. It should be as thick as double cream. Heat three pints of clear soup
Cook this with the app: pantry check, scaling, and the assistant.