vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Nudel or Noodle Soup
From Cooking for profit, 1886
Serves 4
This soup has no particular flavorings beyond the noodles.
Presented as published in 1886. 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
10Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories9.6 kcal
Protein0.3 g
Carbohydrates2.2 g
Fiber0.3 g
Sugars1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium47 mg
Potassium48 mg
Calcium6.8 mg
Iron0.1 mg
Magnesium3 mg
Phosphorus6.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A14 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.5 mcg
Choline2 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 165. The excerpt below is the record exactly as published.
Nudel or Noode! Soup. It has no particular, or special flavor- ings beyond the nudels or fiouilles paste. Make as rich a broth as the meat and bones at your disposal will allow, by boiling them several hours, with a bunch of the ordinary soup vegetables and a stalk of celery. Strain the broth into a clean saucepan, skiui off all the grease, add a spoonful or two of tomato juice or catsup, salt and white pepper and a little flour thickening
Cook this with the app: pantry check, scaling, and the assistant.