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To Make Nouilles

From Modern cookery, in all its branches, 1884

Serves 1

Various other forms may be given to this paste at will.

Presented as published in 1884. 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

  • the yolks of four eggs
  • as much fine dry sifted flour as will make them into a firm but very smooth paste

Method

  1. Wet with the yolks of four eggs, as much fine dry sifted flour as will make them into a firm but very smooth paste.

  2. Roll it out as thin as possible, and cut it into bands of about an inch and a quarter in width.

  3. Dust them lightly with flour, and place four of them one upon the other.

  4. Cut them obliquely into the finest possible strips; separate them with the point of a knife, and spread them upon writing paper, so that they may dry a little before they are used.

  5. Drop them gradually into the boiling soup, and in ten minutes they will be done.

Nutrition per serving

378Calories
28 gProtein
21 gCarbs
19 gFat

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 33. The excerpt below is the record exactly as published.

TO MAKE NOUILLES. (A/i elegant substitute for Vermicelli.) Wet with the yolks of four eggs, as much fine dry sifted flour as will make them into a firm but very smooth paste

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