Recipes > Pasta > Broad Noodles
Make noodles and when drained sprinkle with fine noodles which have been browned in two tablespoons of sweet dripping; serve as a vegetable. If so desired, a cup of soup stock may be added and noodles browned in stove. Serve hot.
Print recipe/article only
The International Jewish Cook Book (1919).
Vintage Recipes © 2006-2017 LM Bornath | Hosted by JaguarPC