Noodles

Ingredients

• 1 egg
• Flour
• 1/2 teaspoon salt
• Few grains nutmeg

Method

1. 1

   Beat egg slightly, add seasonings, add flour enough to make a stiff dough.

2. 2

   Knead on a floured board until smooth and elastic.

3. 3

   Roll out on a sheet as thin as paper, cover and let stand for half an hour.

4. 4

   Roll loosely and cut the desired width, either in threads or ribbons, unroll and scatter over board; let lay half an hour.

5. 5

   Cook in boiling, salted water fifteen minutes, drain and add to soup.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 11. The excerpt below is the record exactly as published.

noodles cut very fine (see below). Process: Cook fowl same as for Boiled Fowl (do not tie in cheese cloth). Drain fowl from stock, and strain. When cold, remove fat, and clear. Reheat, add noodles, and simmer twenty minutes. Sprinkle with parsley and serve very hot. NOODLES 1 egg. Flour. Y2 teaspoon salt. Few grains nutmeg

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