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Nouilles
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost: 3d. for this quantity.
Presented as published in 1892. 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
243Calories
9 gProtein
44 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories243 kcal
Protein9.3 g
Carbohydrates44 g
Fiber0 g
Sugars0.1 g
Total Fat6.1 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol101 mg
Sodium37 mg
Potassium112 mg
Calcium25 mg
Iron3.6 mg
Magnesium18 mg
Phosphorus111 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.8 mg
Folate102 mcg
Choline74 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 998. The excerpt below is the record exactly as published.
Nouilles. — Nouilles are made of delicate pastry, cut up into ribands and various shapes, and used as a substitute for vermicelli and macaroni, either in making fritters or puddings, or for serving with cheese, or in soup. They are made as follows : — Take haK a pound of fine flour, put it on the pastry-board, make a hole in the centre, and in this put two eggs. Add a pinch of salt, half an ounce of butter, and a tea- spoonful of cold wate
Cook this with the app: pantry check, scaling, and the assistant.