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Potage de Nouilles (Noodle Soup)

A historical recipe from French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885).

A historical recipe

French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Project Gutenberg eBook #45348.

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 French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Digitised by Project Gutenberg, eBook #45348 (https://www.gutenberg.org/ebooks/45348). 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.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "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

Method

  1. Take four ounces of flour, very little salt, and two yolks of eggs, with which make a tolerably firm paste.
  2. Roll it out very thin, taking care to sprinkle some flour on the table, so that the paste does not stick.
  3. Fold it in two;
  4. cut it in very thin slices of about an inch long, and blanch them in boiling water ten minutes;
  5. after which put in cold water for a moment, drain, and serve in three pints of boiling consommé (see Art.
  6. 1).