Noodle Soup
Six eggs, break into flour to make stiff dough; little salt. Roll out into sheets as thin as paper; let dry before cutting. Roll up; cut very fine; noodles added ten minutes before serving the soup.
Practical recipes and household wisdom from 1906 — when the icebox was high technology and dinner had nine courses.
Six eggs, break into flour to make stiff dough; little salt. Roll out into sheets as thin as paper; let dry before cutting. Roll up; cut very fine; noodles added ten minutes before serving the soup.