German Noodle Soup
A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).
A historical recipe
Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Digitised by Project Gutenberg, eBook #13545 (https://www.gutenberg.org/ebooks/13545). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 3 pounds of cheap stewing beef
- 3 medium-sized potatoes
- 2 onions
- 2 fresh eggs
Method
- Place about 3 pounds of cheap stewing beef in a cook-pot with sufficient water and cook several hours, until meat is quite tender;
- season with salt and pepper.
- About an hour before serving chop fine 3 medium-sized potatoes and 2 onions and cook in broth until tender.
- Ten or fifteen minutes before serving add noodle.
- To prepare noodles, break 2 fresh eggs in a bowl, fill 1/2 an egg shell with cold water, add the eggs, and mix with flour as stiff as can conveniently be handled.
- Add a little salt to flour.
- Divide dough into sheets, roll on bake-board, spread on cloth a short time and let dry, but not until too brittle to roll into long, narrow rolls.
- Cut this with a sharp knife into thin, thread-like slices, unroll, drop as many as wished into the stew-pan with the meat and cook about 10 or 15 minutes.
- Place the meat on a platter and serve the remainder in soup plates.
- The remaining noodles (not cooked) may be unrolled and dried and later cooked in boiling salted water, drained and placed in a dish and browned butter, containing a few soft, browned crumbs, poured over them when served.
- The very fine noodles are generally served with soup and the broad or medium-sized ones served with brown butter Germans usually serve with a dish of noodles, either stewed, dried prunes, or stewed raisins.
- Both are palatable and healthful.