{"id":3769,"slug":"noodles","title":"NOODLES","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1 egg.","1/2 teaspoon salt.","Flour.","Few grains nutmeg."],"ingredients_norm":["egg","salt","flour","few grains nutmeg"],"steps":["Beat egg slightly, add seasonings, add flour enough to make a stiff dough.","Knead on a floured board until smooth and elastic.","Roll out on a sheet as thin as paper, cover and let stand for half an hour.","Roll loosely and cut the desired width, either in threads or ribbons, unroll and scatter over board; let lay half an hour.","Cook in boiling, salted water fifteen minutes, drain and add to soup.","Noodles may be cooked in Consommé twenty minutes but the soup will not be as clear as when noodles are cooked previously."],"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/31534","source_ref":"pg:31534:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"5bb0f41aa19c6e97077135c1bc5db4b79522c87c3559c6b312badea33bc20021","created_at":"2026-08-02T15:43:17Z","updated_at":"2026-08-02T15:43:17Z","notice":"Historical recipe (1913), 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/noodles"}