Recipes > Soup > Noodle Soup

Noodle Soup


  • 2 good, fat old chickens
  • 2 eggs
  • pinch of salt
  • 3 tablespoons sweet milk
  • flour


Boil the chickens until all that is good of them is extracted for the broth. For the noodles, take the eggs, salt, sweet milk, flour enough to make a stiff dough. Roll out in two very thin sheets; let dry until they will roll without breaking. Lay the sheets together, roll up tight, and cut as fine as possible with a sharp knife into little ribbons. Thrown the noodles into the boiling broth about twenty minutes before serving.


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Attributed to Mrs. Werner.


Cloud City Cook-Book (1889).

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