Nudles
From European and American cuisine, 1914
Serves 2
This quantity is sufficient for 4 quarts of soup.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 18. The excerpt below is the record exactly as published.
nudles described below, boil 10 minutes, and serve. Nudles. — Mix 1 egg with y, teaspoonful melted butter (meas- ured after it is melted), 1 small tablespoonful water ; add sufficient flour to make a stifF paste
Cook this with the app: pantry check, scaling, and the assistant.