{"id":4369,"slug":"noodle-dough","title":"Noodle dough","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One pound of flour","Five whole eggs","A very little or no salt","A pony of kirschwasser (if desired)","About a gallon and a half of boiling water","Two ounces of hot melted butter","A little grated nutmeg (if desired)"],"ingredients_norm":["flour","whole egg","little or no salt","pony of kirschwasser","and half of boiling water","hot melted butter","little grated nutmeg"],"steps":["Mix one pound of flour with five whole eggs, with a very little or no salt, and a pony of kirschwasser, if desired.","Mix well, roll out very thin, and then let the dough become nearly dry.","Then cut in strips.","Have a vessel on the fire, with about a gallon and a half of boiling water.","Add the noodles, and boil for seven minutes over a quick fire, so they will not stick together.","Drain off the water and pour two ounces of hot melted butter over the noodles.","A little grated nutmeg may be added, if desired."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w7:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"e26f1915ed8ccf9965219978aa45ae242a0163dcdd52755dfe00864a70ce7acb","created_at":"2026-08-02T16:34:53Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/noodle-dough"}