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Nudel Soup

From Cookery and housekeeping, 1882

Serves 4

Season to taste.

Presented as published in 1882. 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

150Calories

7 gProtein

24 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories150 kcal

Protein6.6 g

Carbohydrates24 g

Fiber0 g

Sugars0.1 g

Total Fat2.8 g

Saturated Fat0.8 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol93 mg

Sodium36 mg

Potassium77 mg

Calcium20 mg

Iron2.2 mg

Magnesium11 mg

Phosphorus83 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.2 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)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.1 mg

Folate62 mcg

Choline74 mg

Caffeine0 mg

Water22 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 39. The excerpt below is the record exactly as published.

Nudel Soup. (German Recipe.) Beat two eggs well, and make into a firm paste with flour

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