vegetariandairy-freenut-free
Noodles for Soup
From Vegetarian Cook Book, 1904
Serves 4
Do not boil noodles too long.
Presented as published in 1904. 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
- Beat one egg till light
- a pinch of salt
- flour enough to make a stiff dough
Method
Beat egg, add salt, and enough flour to make a stiff dough.
Roll thin, slice into strips, and keep floured until ready to drop into soup.
Nutrition per serving
18Calories
2 gProtein
0 gCarbs
1 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 3. The excerpt below is the record exactly as published.
NOODLES FOR SOUP Beat one egg till light, add a pinch of salt, and flour enough to make a stiff dough
Cook this with the app: pantry check, scaling, and the assistant.