Noodles
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
These are light and delicious.
Presented as published in 1915. 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
372Calories
19 gProtein
49 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories372 kcal
Protein19 g
Carbohydrates49 g
Fiber0 g
Sugars0.4 g
Total Fat10 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium143 mg
Potassium223 mg
Calcium68 mg
Iron5.3 mg
Magnesium29 mg
Phosphorus266 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.3 mg
Folate147 mcg
Choline294 mg
Caffeine0 mg
Water82 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 17. The excerpt below is the record exactly as published.
Noodles. 2 eggs Y-i C. flour (about)
Cook this with the app: pantry check, scaling, and the assistant.