vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Nouilles au Graf

Name: Nouilles au Graf
Yield: 4 servings
Ingredients: Prepare a stiff but smoothly kneaded paste with half a pound of flour; half an ounce of butter; three yolks of eggs; a pinch of salt

From The new century cookery book, 1901

Serves 4

Presented as published in 1901. 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

261Calories

11 gProtein

44 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories261 kcal

Protein11 g

Carbohydrates44 g

Fiber0 g

Sugars0.1 g

Total Fat7.3 g

Saturated Fat1.2 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol148 mg

Sodium55 mg

Potassium130 mg

Calcium32 mg

Iron3.8 mg

Magnesium20 mg

Phosphorus136 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.8 mcg

Vitamin C0 mg

Vitamin A60 mcg

Vitamin E0.4 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.8 mg

Folate108 mcg

Choline110 mg

Caffeine0 mg

Water35 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 411. The excerpt below is the record exactly as published.

Nouilles au Graf in. — Prepare a stiff but smoothly kneaded paste with half a pound of flour, half an ounce of butter, three yolks of eggs, and a pinch of salt

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