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Noodles for Soup
From The Pattern cook-book, 1890
Serves 1
Presented as published in 1890. 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
301Calories
13 gProtein
49 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories301 kcal
Protein13 g
Carbohydrates49 g
Fiber0 g
Sugars0.2 g
Total Fat5.7 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium656 mg
Potassium154 mg
Calcium40 mg
Iron4.4 mg
Magnesium23 mg
Phosphorus167 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.3 mg
Folate124 mcg
Choline147 mg
Caffeine0 mg
Water44 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 37. The excerpt below is the record exactly as published.
NOODLES FOR SOUP. Beat with one egg a half-cupful of flour and one-fourth of a tea-spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.