Noodles

Ingredients

• 1 egg
• 1/2 tsp. salt
• 2 c. flour

Method

1. 1

   Beat egg slightly, add salt, and flour enough to make a very stiff dough; knead on a slightly floured board, and roll as thin as possible, which may be as thin as paper.

2. 2

   Cover with towel and set aside for 20 minutes; then cut in fancy shapes - using sharp knife or French vegetable cutter; or the thin sheet may be rolled like a jelly roll, cut in thin slices and pieces unrolled.

Nutrition per serving

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 87. The excerpt below is the record exactly as published.

1 Egg. I 45-3 6.O7 4-75 67 •03 .040 .l6l .OOI2 Total, cooked 6 242.2 22.68 22.64 94-18 671 •0653 .264 .615 1 .OO29 i oo- Calorie Portion . i 35-08 3.37 3-3'7 14.04 IOO .009 .036 .086 ! .OOO4 1 See footnote, p. 198. 206 LABORATORY MANUAL OF FOODS AND COOKERY Popovers Ingredients : i c. flour | c. milk | tsp. salt 1-2 eggs \ tsp. melted butter (may be omitted) Method : Mix salt and flour, sift into bowl. Make an indentation in flour and drop in the unbeaten egg. Add the milk gradually, stirring in widening circles from the middle. If a little lumpy, beat for a minute with a Dover egg beater. Turn into hot buttered custard cups or gem pans. Bake in a hot oven. Have the oven very hot for the first 15 minutes, then reduce temperature and continue baking 30 to 35 minutes longer. Graham Popovers Ingredients : f c. entire wheat flour £ c. milk i c. flour i egg j tsp. salt \ tsp. melted butter Prepare and bake as described under Popovers. Cream Puffs I Ingredients : \ c. butter 4 eggs i c. boiling water i c. pastry flour Method : Put butter and water in saucepan and heat to boiling point, add flour all at once and beat vigorously. Remove from fire as soon as mixed, and add unbeaten eggs one at a time, beating until thoroughly mixed between the addition of eggs. Drop by spoonfuls on a buttered sheet 1 1 inches apart, shaping as nearly circular as possible, having mixture slightly piled in center. Bake 30 minutes in a moderate oven. With a sharp knife make in each an incision large enough to admit cream filling. BATTERS AND DOUGHS 207 Cream Puffs II Ingredients : \ c. butter (scant) \ c. flour \ c. boiling water 2 eggs fruit preserve or marmalade Put butter in small saucepan and pour on water. When water again reaches boiling point add flour all at once and stir until mixture leaves sides of saucepan, cleaving to spoon. Remove from fire and add eggs unbeaten, one at a time, beating mixture between addition of eggs. Drop by spoonfuls into hot fat and fry until well puffed and brown. Drain. Make an opening and fill with jelly, preserve, or marmalade. Sprinkle with powdered sugar. Eclairs Shape cream puff mixture 4^ inches long and i inch wide by forcing through a pastry bag and tube. Bake 25 minutes in a moderate oven. Fill with vanilla, coffee, or chocolate cream filling. Frost with chocolate frosting. Cream Filling Ingredients : | c. sugar 2 c. scalded milk, chocolate, f c. flour or coffee j tsp. salt i tsp. vanilla or 2 eggs ^ tsp. lemon juice Method : Mix dry ingredients in double boiler and pour the liquid in gradually. Cook the mixture 10 minutes. Add the eggs slightly beaten and cook 2 minutes. Cool and flavor. FLOUR PASTES Macaroni ; Spaghetti ; Noodles Boiled Macaroni or Spaghetti Ingredients: f c. macaroni or spaghetti broken in pieces 2 qts. boiling water i c. cream i tbsp. salt 208 LABORATORY MANUAL OF FOODS AND COOKERY Method : Cook macaroni or spaghetti in boiling salted water 20 minutes, or until soft ; drain in strainer, pour over it cold water to prevent pieces from adhering ; add cream, reheat, and season with salt. Noodles Ingredients : i egg \ tsp. salt 2 c. flour

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