Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/3 cup rice 1 cup water 1/2 teaspn
- 1 cup water 1/2 teaspn
- 2 cups bread flour
- 2 cups flour
- 1 1/4 cup flour
- four pieces
- 1/2 teaspn
- 4 eggs
- 3 eggs
- 2 tablespns
- 1 teaspn
- two ways
- salt
Directions
⅓ cup rice 1 cup water ½ teaspn. salt ½ teaspn. oil or melted butter
Soak rice in water for half an hour, add salt and oil, stir well and steam without stirring, ¾ to 1 hour. Press into small oiled molds. Set in a pan of hot water covered, for 10 m. Put one in the center of each plate of soup, with or without a small leaf of parsley on top. Rice may be boiled.
Cut bread or universal dough into small rounds or make into very small balls; let rise and steam 20 m. or boil 10 to 15 m. in rich soup just before serving, or boil in water and add to soup.
I have had equally good success with all three of the following combinations:--
4 eggs, salt, 1¾-2 cups bread flour. (Always use bread flour.)
3 eggs, 2 tablespns. water, salt, 1 teaspn. melted butter, about 2 cups flour.
Yolks 4 eggs, 2 tablespns. water, salt, about 1¼ cup flour.
Beat eggs a little with salt, add water if used, and flour for stiff dough. Knead on floured board until dry but not flakey.
Then cut into three or four pieces and knead each piece, without more flour, until very smooth. Roll each piece as thin and as large as possible, some say to the thickness of a fifty cent piece, hang on clothes bars, away from the fire, turning often until dry but not brittle.
Roll up without flour and cut into fine slices from the end; or fold in 1½ in. accordion pleats and cut fine, or cut into strips of any desired width and cut these into narrow match-like pieces; or cut into rounds or fancy shapes with vegetable cutters. If cut in the first two ways, shake out upon a cloth or board and dry ½ to 1 hour.
Add noodles to boiling consommé and boil rapidly, stirring occasionally with a fork, for 10 to 20 m., or until tender.
Serve soup at once or noodles will become pasty.
Noodles may be cooked in boiling salted water, drained and added to soup, or cooked for 5 m. in water and finished in soup, giving a clearer consommé.
Noodles may be cooked in Mother’s and Nut French soup, as well as in bouillon or consommé.
Noodles may be dried thoroughly and stored in jars or close-covered box, almost indefinitely; but will require a much longer cooking.