vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Nouille Paste
From Banquets of the nations, 1911
Serves 1
Ensure the paste is firm yet soft enough to mold easily.
Presented as published in 1911. 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
1123Calories
63 gProtein
134 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories1123 kcal
Protein63 g
Carbohydrates134 g
Fiber0 g
Sugars1.3 g
Total Fat36 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.7 g
Omega-30.1 g
Cholesterol1302 mg
Sodium500 mg
Potassium714 mg
Calcium228 mg
Iron16 mg
Magnesium87 mg
Phosphorus877 mg
Zinc5.7 mg
Copper0.5 mg
Manganese1.4 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A560 mcg
Vitamin E3.7 mg
Vitamin K1.1 mcg
Vitamin B60.7 mg
Vitamin B123.1 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)2.4 mg
Niacin (B3)12 mg
Folate437 mcg
Choline1029 mg
Caffeine0 mg
Water283 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 229. The excerpt below is the record exactly as published.
Nouille Paste. Sift six ounces of fine flour into a basin, make a foun- tain, add within it a pinch of salt, seven or eight eggs
Cook this with the app: pantry check, scaling, and the assistant.