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Noodles a la German
From San Rafael cook book, 1906, 1906
Serves 1
Presented as published in 1906. 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
162Calories
6 gProtein
30 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories162 kcal
Protein5.7 g
Carbohydrates30 g
Fiber1.4 g
Sugars3.2 g
Total Fat2.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol0 mg
Sodium287 mg
Potassium70 mg
Calcium127 mg
Iron2 mg
Magnesium16 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water51 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 34. The excerpt below is the record exactly as published.
NOODLES A LA GERMAN— Mrs. Thos. Duffy. 2 eggs heaten light; add 2 tablespoons water. Put some flour in a bowl, add the egg, beating well; add more flour to make stiff; knead light like bread; roll thin as possible; leave it dry; then cut in strips 2 in. wide, lay rows together, cut very fine; shake them out on a cloth to dry. Boil 20 min. in salt water; drain in colander. Fry small cubes of Ibread
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