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Noodles
From Kentucky receipt book, 1903
Serves 1
About 1 cup of noodles is required for 1 quart of consomme.
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
1045Calories
44 gProtein
176 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories1045 kcal
Protein44 g
Carbohydrates176 g
Fiber0 g
Sugars0.6 g
Total Fat21 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol568 mg
Sodium219 mg
Potassium516 mg
Calcium131 mg
Iron15 mg
Magnesium79 mg
Phosphorus543 mg
Zinc3.6 mg
Copper0.5 mg
Manganese1.8 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.7 mg
Niacin (B3)15 mg
Folate433 mcg
Choline441 mg
Caffeine0 mg
Water167 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 9. The excerpt below is the record exactly as published.
Noodles. Half pound of flour, 3 eggs, 1 teaspoon butter, 2 tablespoons lukewarm water
Cook this with the app: pantry check, scaling, and the assistant.