Potato Noodles
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Presented as published in 1887. 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
453Calories
30 gProtein
34 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories453 kcal
Protein30 g
Carbohydrates34 g
Fiber2.7 g
Sugars5 g
Total Fat21 g
Saturated Fat7.4 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol751 mg
Sodium313 mg
Potassium936 mg
Calcium194 mg
Iron4 mg
Magnesium64 mg
Phosphorus524 mg
Zinc3.3 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D4.6 mcg
Vitamin C20 mg
Vitamin A339 mcg
Vitamin E2.1 mg
Vitamin K3.9 mcg
Vitamin B60.8 mg
Vitamin B122.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)2.4 mg
Folate109 mcg
Choline619 mg
Caffeine0 mg
Water322 g
As published
This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 18. The excerpt below is the record exactly as published.
POTATO NOODLES. Boil potatoes and pass through the strainer, or mash fine. To one platefull add four eggs, four spoonfulls of milk, salt, and enough flour to form a stiff batter
Cook this with the app: pantry check, scaling, and the assistant.