Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓
Noodles, German
ten personsIngredients
Directions
Make the dough
Put flour in a bowl, make a hollow in the center, put in the eggs and milk, and beat thoroughly to a light dough.
Place the dough on a bread board and knead gradually, adding flour until the dough is smooth and stiff; the more kneading the better the noodles.
Cut the dough into four parts and roll each out as thin as possible.
Cut and dry the noodles
Leave the dough to dry enough so it can be rolled and cut into fine strips about one-eighth of an inch wide.
Toss the strips to open them out and leave to dry.
Cook the noodles in boiling water to which salt has been added for one-quarter of an hour.
Drain the noodles and put them in a dish.
Pour over the noodles bread crumbs browned in plenty of butter.
Make the soufflé and serve
Separate the yolks from the whites.
Beat the yolks until thick and lemon colored.
Add the salt, pepper and hot water to the yolks.
Beat the whites stiff and dry, then cut and fold them into the yolks until they have taken up the mixture.
Pour evenly into a hot, buttered omelet pan.
Place the pan on a warm range until well puffed and delicately browned underneath.
Place the pan on the center grate of the oven and finish cooking.
Fold and turn out on a hot platter.
This may be served with a thin white sauce.
Nutrition, whole recipe (rough)
Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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.
-
Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
-
Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Butter + peppertop 21% of all pairsSmell alikemoderateCooked together85,593 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
-
Milk + peppertop 22% of all pairsSmell alikemoderateCooked together26,984 recipes
Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Bind the dough and, separated, give the topping its puffed, airy structure.
- Flour (in the method)
- Forms the structure of the dough that holds the noodles together.
- Butter
- Browns the bread crumbs and adds rich flavor to the noodles.
- Milk
- Adds moisture to the dough, making it easier to knead and roll.
The step that matters
Folding the whites into the yolks. Beaten egg whites trap air that makes the mixture rise. Folding gently, rather than stirring, keeps that air in so the dish puffs well.
“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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