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Noodles for Soup
From The new home cook book, 1896
Serves 4
Presented as published in 1896. 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
36Calories
3 gProtein
0 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories36 kcal
Protein3.2 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat2.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium36 mg
Potassium35 mg
Calcium14 mg
Iron0.4 mg
Magnesium3 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 31. The excerpt below is the record exactly as published.
NOODLES FOE SOUP. Mrs. F. D. J. Rub into two eggs as much sifted flour as they will absorb ; then roll out until thin as a wafer; dust over a little flour, and then roll over and over into a roll ; cut off thin slices from the edge of the roll and shake out into long strips ; put them into the soup lightly and boil for ten minutes ; salt
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