Noodles

Ingredients

• two eggs
• a little salt
• Sufficient flour
• plenty of butter

Method

1. 1

   Make a stiff dough with eggs, salt, and flour.

2. 2

   Roll thin, fold, and cut fine.

3. 3

   Boil in salted water for 5-6 hours, then fry in butter.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 13. The excerpt below is the record exactly as published.

NOODLES FOR SOUP. One tablespoonful water, one piiich of salt, one egg. Stir in all the flour it will take. Roll as thin as you possibly can, let it lay on the mixing board and dry, then roll it up like a jelly cake and slice off as thin as possible. They will cook in twenty minutes. HOME-MADE NOODLES FOR SOUP. Beat up one egg light, add a pinch of salt, one-half gill water; beat well. Sift in as much flour as can be worked in with a spoon, then sift in more flour with hand, stiff enough to roll, but be careful not to use too much. When rolled out, leave it to dry, after which, roll it up and shave. 34 The Complete Cook Book. NOODLES. There are few things nicer than noodles when they are properly made. Make a stiff dough with two eggs, a little salt, and suflScient flour. Koll this out very- thin, shake on a little flour and rub it in; fold the dough over, and roll it up, after which cut it fine with a knife. Have ready a pot almost full of boiling water into which you have put a little salt. Drop the noodles in, and boil them for five or six hours. Pour the water off, and fry the noodles in plenty of butter

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