Noodles for Soups

Ingredients

• two eggs
• a pinch of salt
• flour to make it very stiff

Method

1. 1

   Beat up two eggs, add a pinch of salt, and flour to make it very stiff; knead about ten minutes.

2. 2

   Roll out into a sheet so thin as to be almost transparent, rub it with flour and let it stand an hour to dry; then roll it up like a scroll, and beginning at one end shave it down fine as you would a head of cabbage for slaw; shake them up with more flour and put them into the soup.

3. 3

   Boil ten minutes.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 9. The excerpt below is the record exactly as published.

NOODLES FOR SOUPS. / I I Beat up two eggs, add a pinch of salt, and flour to make it very stiff

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