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Noodles
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
32Calories
5 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories32 kcal
Protein4.7 g
Carbohydrates3.1 g
Fiber0.1 g
Sugars1.3 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium862 mg
Potassium443 mg
Calcium21 mg
Iron0.7 mg
Magnesium17 mg
Phosphorus74 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate4.8 mcg
Choline11 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 8. The excerpt below is the record exactly as published.
Noodles. Take 1% quarts of good beef stock, put in soup pot and boil; season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.