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Noodles

Name: Noodles
Yield: 1 servings
Ingredients: Two eggs; 2 T milk; Y^ t salt; flour to make a stiff dough

From Lessons in cooking through preparation of meals, 1912

Serves 1

See Lesson 148.

Presented as published in 1912. 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

620Calories

27 gProtein

99 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories620 kcal

Protein27 g

Carbohydrates99 g

Fiber0 g

Sugars1.8 g

Total Fat12 g

Saturated Fat3.7 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol376 mg

Sodium739 mg

Potassium354 mg

Calcium118 mg

Iron8.8 mg

Magnesium49 mg

Phosphorus364 mg

Zinc2.3 mg

Copper0.3 mg

Manganese1 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A170 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B121.1 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)8.6 mg

Folate248 mcg

Choline299 mg

Caffeine0 mg

Water115 g

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 133. The excerpt below is the record exactly as published.

Noodles Two eggs, 2 T milk, Y^ t salt, and flour to make a stiff dough

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