Nudles with Pork and Onions

Ingredients

• 2 whole eggs
• 1 tablespoonful salt
• 4 ounces fine-cut larding pork
• 0.5 cupful fine-cut onions

Method

1. 1

   Prepare nudles from eggs, cut into strips.

2. 2

   Cook in boiling water with salt for 12 minutes, then drain.

3. 3

   Fry pork until straw-colored, add onions, and cook for 5 minutes.

4. 4

   Pour over nudles and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 346. The excerpt below is the record exactly as published.

s tablespoonful salt ; as soon as it boils, break Yt pound of spaghetti or macaroni into 3-inch lengths, put into the boiling water, and cook from 25 to 35 minutes, till tender. When done, drain in a sieve or colander, put into a hot dish, add 2 ounces butter in small pieces, mix it with 2 forks until the butter is melted ; add Ys cupful cream or milk or 1 tablespoon- ful unsweetened condensed milk ; then serve with roasted meat Spaghetti k I'Allemande. — Boil Y2 pound of Italian spaghetti in salted water as in the foregoing recipe. Place at the same time a saucepan with 2 ounces butter over the fire, add Ys cupful fine- chopped onions, cook 5 minutes without browning ; add 1 can of toma- toes, 1 teaspoonful salt, Yt even teaspoonful pepper, 1 tablespoonful sugar, cook 15 minutes ; press the tomatoes through a wire sieve, mix the yolks of 2 eggs with 1 tablespoonful cold water, add them to the tomatoes ; stir a few minutes over the fire without boiling (if handy, add Ys cupful whipped cream). Drain the spaghetti in a sieve, put it in a hot dish, in alternate layers with the tomatoes, then serve. Another way is to cover the top of dish with grated cheese, then bake a few minutes in a hot oven. NUDLES. Nndles« — Place Ys pii^t of fiour on a pastry board, make a hol- low in center, put in 2 well-beaten eggs, Ys teaspoonful of butter, a sprinkle of salt, 2 tablespoonf uls of water, work this with sufficient flour into a stiff paste until it does not stick to the hands, then di- MACARONI AND NUDLEa 619 Tide it into 8 eqnal parts, roll out each part as thin as paper, and let lie for 15 minutes ; then cat each part into long strips ly^ inch in width ; lay 4 strips on top of one another, and cut as fine as pos- sible ; shake the nudles apart and spread on the board to dry ; they are then ready for use, either for soup or other dishes mentioned in various recipes. If the nudles are not all used at once they may, when thoroughly dry, be put away in a box, where they will keep for several weeks. Another way is to take 4 yolks and no water in place of whole eggs, otherwise prepare in the same way. NudleSy Boiled^ dressed with Pork and Onions.— Prepare some nudles from 2 whole eggs as directed, cut Ya inch wide. Sprinkle the nudles in a saucepan of boiling water, add 1 table- spoonful salt, and cook 12 minutes ; then drain, and put in a hot dish. Fry 4 ounces fine-cut larding pork to a straw-color, add y^ cupful fine-cut onions,

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