Noodles
From The Memorial Hall cook book, 1919
Can be made into a vegetable substitute by adding bread crumbs and cream.
Presented as published in 1919. 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
530Calories
20 gProtein
97 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories530 kcal
Protein20 g
Carbohydrates97 g
Fiber0 g
Sugars0.2 g
Total Fat6.6 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium74 mg
Potassium240 mg
Calcium52 mg
Iron7.9 mg
Magnesium39 mg
Phosphorus234 mg
Zinc1.5 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.5 mg
Folate224 mcg
Choline147 mg
Caffeine0 mg
Water50 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 5. The excerpt below is the record exactly as published.
noodles, and season to taste. Serve when it steams. Very good. — Mrs. C. R. Brumfield. Vegetable Turtle Soak a pint of black or turtle beans over night in plenty of cold water, then cook till tender, adding a little more water (hot), if necessary. Add 2 qts. of beef stock, or water to which a bouillon cube or two has been added. Cook slowly till beans can be mashed through a sieve. Add salt, pepper, paprika, and a dash of cayenne, bring to a boil, and thicken with a tablespoonful of either flour or cornstarch, blended with a little water. Slice a hard-boiled egg and half a lemon in the soup tureen, pour the boiling soup over, and serve at once. If desired, a little onion and celery, and a tiny bit of bay leaf may be boiled with the beans. — Contributed. Noodles One cup flour, 1 egg, V2 egg shell of cold water, a very little salt
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