vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Nudels (Noodles)
From Cooking for profit, 1886
Serves 2
Surplus flour can be removed by shaking the nudels in a sieve.
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
301Calories
13 gProtein
49 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories301 kcal
Protein13 g
Carbohydrates49 g
Fiber0 g
Sugars0.2 g
Total Fat5.7 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium72 mg
Potassium154 mg
Calcium40 mg
Iron4.4 mg
Magnesium23 mg
Phosphorus167 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.3 mg
Folate124 mcg
Choline147 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 2 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.
the yolks of two eggs in a cup, add flour by the teaspoon- ful and a little salt
Cook this with the app: pantry check, scaling, and the assistant.