vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
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
Method
Nutrition per serving
378Calories
28 gProtein
21 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories378 kcal
Protein28 g
Carbohydrates21 g
Fiber0 g
Sugars0.7 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium285 mg
Potassium310 mg
Calcium117 mg
Iron4.9 mg
Magnesium31 mg
Phosphorus423 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)1.8 mg
Folate134 mcg
Choline588 mg
Caffeine0 mg
Water155 g
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.