Noodles
From The Central cook book, 1924
Recipe attributed to Mrs. H. E. Groree.
Presented as published in 1924. 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 Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 3. The excerpt below is the record exactly as published.
noodles, one can tomato soup. Grind all vegetables in the meat chopper and add to the stock. Just before serving add the tomato soup and boil five minutes. If a thin soup is preferred, put through a soup strainer and add the noodles after it has been strained and cook twenty minutes, adding the tomato soup the last five minutes. Celery salt may be used in place of fresh celery. Mrs. H. E. Groree. Noodles One egg slightly beaten, add pinch of salt and enough flour to make a stiff dough
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