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Nouilles, Buttered
From Cassell's dictionary of cookery, 1892
Serves 3
Time: ten minutes to boil the nouilles.
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
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, Buttered. — Throw the nouilles into boiling water, and let them boil for three minutes. Take them up with a strainer, put them on a hot dish ; melt some fresh butter in a stewpan ; sprinkle a large handful of bread- crumb
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