Nudels

Ingredients

• two beaten eggs
• as much flour as they will take

Method

1. 1

   Work flour into beaten eggs to form a smooth, stiff dough.

2. 2

   Divide into six parts, roll each out until transparent, and cut into narrow stripes.

3. 3

   Dry and store for future use.

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 21. The excerpt below is the record exactly as published.

Nudels. — Cut into long, thin strips, six slices of cold tongue, sim- mer them for five minutes in hot water. Boil half a pound of broad nudels (which are ob- tained from the grocers) in milk enough to just cover ; simmer fifteen minutes, and drain. But- ter a mould or small baking tin, and fine it with the nudels ; add a thin layer of the tongue and a layer of sliced mushrooms, another layer of nudels, and so on until the ingredients are used. Season with white pepper and very little salt ; add the milk in which the nudels were boiled ; strew over the top a thin layer of bread crumbs, and over these a liberal layer of grated cheese ; bake a delicate brown, and I am certain it will please. Nudels. — Germans are celebrated for " Nu- dels," or home-made macaroni, which take the place of the Italian preparations, and have the ad- vantage of one's knowing their composition when they are made at home. Work into two beaten 64 VENISON STEAK, SAUCE BEARNAISE. eggs as much flour as they will take

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