Noodles and Cheese

Ingredients

• one-quarter pound of Italian egg noodles
• three tablespoonfuls of flour
• two well-beaten eggs
• one cup of milk
• two cupfuls of grated rich American cheese
• dash of cayenne pepper
• salt to taste

Method

1. 1

   Take one-quarter pound of Italian egg noodles and boil for about fifteen minutes from the time of dropping them into the boiling water.

2. 2

   If you wish, you can make your own noodles by taking three tablespoonfuls of flour and two well-beaten eggs; work into dough.

3. 3

   Roll out on a board, adding flour gradually until it all rolls into a stiff ball.

4. 4

   Cut up into four pieces.

5. 5

   Roll out into sheets.

6. 6

   Allow to dry for an hour.

7. 7

   Cut into strips about the width of an inch.

8. 8

   Drop into boiling water little by little.

9. 9

   When done, drain off the water thru a colander and pour cold water over the noodles.

10. 10

    Now take one cup of milk and put into a double boiler, add two cupfuls of grated rich American cheese, dash of cayenne pepper and salt.

11. 11

    As soon as cheese is melted add the yolks of two well beaten eggs.

12. 12

    Put noodles into a well-oiled pan or baking dish; pour the mixture over them and bake for ten to fifteen minutes in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 66. The excerpt below is the record exactly as published.

NOODLES AND CHEESE. Take one-quarter pound of Italian egg noodles and boil for about fifteen minutes from the time of dropping them into the boiling water. If you wish, you can make your own noodles by taking three tablespoonfuls of flour and two well-beaten eggs ; work into dough. Roll out on a board, adding flour gradually until it all rolls into a stiff ball. Now cut up into four pieces. Take a rolling-pin and roll out into sheets. Allow to dry for an hour. Cut into strips about the width of an inch. Put layer upon layer and take a sharp knife, cutting the layers into threads. Spread them out on paper and when ready for use drop into boil- ing water little by little. Requires fifteen or more minutes, according to thickness of the noodles. When done, drain off the water thru a colander and pour cold water over the noodles, which will separate them and give them consistency as well as color. Now take one cup of milk and put into a double boiler, add two cupfuls of grated rich American cheese, dash of cayenne pepper and salt. As soon as cheese is melted add the yolks of two well beaten 124 eggs. Put noodles into a well-oiled pan or baking dish; pour the mixture over them and bake for ten to fifteen minutes in a moderate oven. Serve in baking dish with green peas or asparagus and a little parsley. ROYAL MACARONI. Break up one-half pound of macaroni into three-inch lengths and cook in the usual way. When done oil a deep baking dish. Put in a layer of macaroni and sprinkle with Herkimer cheese, a layer of seeded tomatoes, a layer of macaroni and a layer of French mushrooms, on top of these a layer of macaroni and on top of it all a good layer of cheese. Over this spread tomato sauce, or if preferred cream sauce may be used instead. Put into moderate oven for at least half an hour. CHEESE RAMEKINS. Put four tablespoonfuls of cracker crumbs with one-half cup of milk on to boil. Stir until smooth; then add four tablespoonfuls of grated cheese, two tablespoonfuls of olive oil and stir over the fire for one minute. Take off, add one-fourth teaspoonful dry mustard, cayenne and salt to taste

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