Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Noodle Soup
From The century cook book, 1894
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- two quarts of stock
- an egg
- a pinch of salt
- pepper to taste
- a handful of green celery leaves
Method
Boil stock.
Make noodles with egg, salt, and flour, roll thin, cut into slices.
Boil noodles and celery leaves in stock for 15 minutes, season, and serve.
Nutrition per serving
125Calories
9 gProtein
11 gCarbs
5 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 10. The excerpt below is the record exactly as published.
Noodle Soup. Two quarts of stock, put in a kettle. and let come to a boil. To make the noodles, break an egg in a bowl, put in a pinch of salt and work in as much flour as it 6 Soups and How to Make Them will take, put on the pastry-board and mould smooth, roll out as thin as possible, rub a little flour over the surface, begin at one end and make into a compact roll ; cut this into very thin slices, sprinkle a little more flour over them and shake them loose. Chop fine a handful of green celery leaves, put noodles and leaves in the stock and boil fifteen minutes, add pepper and salt to taste. Mulligatawny. Brown an onion and a turnip with half a pound of lean chipped ham in a sauce pan; stir in one cupful of flour and pour over all three quarts of hot stock, add a three-pound can of tomatoes and boil two hours, put through a sieve. Have ready the meat of a chicken cut in dices and a cupful of boiled rice. Season with a tablespoon- ful of curry powder, salt and pepper. Pea Soup. Take a can of peas or a quart of fresh peas, ^^ . boil until tender and rub through a r ^^^^^^^^^^ sieve, add a quart of milk, two ,L _ If >' ;_^1;3p\. tablespoonfuls of butter, salt and pepper to taste
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