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Home Made Noodles with Chicken Gravy

Noodles made from wheat flour and eggs, canned with chicken gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Wheat and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Home Made Noodles with Chicken Gravy

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the dough

  1. Break the eggs and add them to the warm water, then mix well.

  2. Use 9 pounds of flour to make a dough, reserving 1 pound for kneading.

  3. Knead the dough until it is the density of pie crust.

  4. Roll out the dough into a thin sheet.

  5. Roll it up like a jelly roll.

  6. Cut the roll into strips about ¼ inch wide.

Dry the noodles

  1. Dry the noodles in a warm sun or a 350°F (175°C) oven for several weeks.

Cook and can

  1. Blanch the noodles in boiling water for 10 minutes, then drain.

  2. Fill cans with the noodles.

  3. Cover with chicken gravy or broth.

  4. Process No. 1 cans for 45 minutes at 230°F (110°C) after exhausting for 3 minutes.

  5. Process No. 2 cans for 60 minutes at 230°F (110°C) after exhausting for 3 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Wheat + eggtop 19% of all pairs
    Smell alikemoderate
    Cooked together2,225 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Wheat flour
Forms the dough's gluten network, giving the noodles their structure and chew.
Eggs
Add richness and help bind the dough, adding structure and a tender bite.

The step that matters

Kneading the dough. Kneading develops the gluten network in the flour. Under-kneaded dough stays crumbly and tears when rolled, while properly developed dough rolls thin and holds its shape through drying and cooking.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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