Potage de Nouilles (Noodle Soup)

Name: Potage de Nouilles (Noodle Soup)
Ingredients: four ounces of flour; two yolks of eggs; very little salt; three pints of boiling consomme

From French dishes for American tables, 1886

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

703Calories

52 gProtein

97 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories703 kcal

Protein52 g

Carbohydrates97 g

Fiber0 g

Sugars0.4 g

Total Fat11 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium3330 mg

Potassium1064 mg

Calcium126 mg

Iron11 mg

Magnesium42 mg

Phosphorus477 mg

Zinc3.9 mg

Copper1.5 mg

Manganese2.7 mg

Vitamin D2 mcg

Vitamin C4.8 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.4 mg

Vitamin B120.9 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)11 mg

Folate241 mcg

Choline294 mg

Caffeine0 mg

Water1248 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 5. The excerpt below is the record exactly as published.

Potage de Nouilles (Noodle Soup). Take four ounces of flour, very little salt, and two yolks of eggs, with which make a tolerably firm paste. Roll it out very thin, taking care to sprinkle some flour on the table, so that the paste does not stick. Fold it in two ; cut it in very thin slices of about an inch long, and blanch them in boiling water ten min- utes ; after which put in cold water for a moment, drain, and serve in three pints of boiling consomme

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