{"id":6699,"slug":"noodles-2","title":"NOODLES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one large egg","one-fourth teaspoon of salt","enough flour","one-half egg-shell full of cold water (optional, for noodles for vegetables or puddings)"],"ingredients_norm":["egg","fourth teaspoon of salt","enough flour","egg shell full of cold water"],"steps":["Beat one large egg slightly with one-fourth teaspoon of salt, add enough flour to make a stiff dough; work it well for fifteen or twenty minutes, adding flour when necessary.","When the dough is smooth place on slightly floured board and roll out very thin and set aside on a clean towel for an hour or more to dry.","Fold in a tight roll and cut crosswise in fine threads.","Toss them up lightly with fingers to separate well, and spread them on the board to dry.","When thoroughly dry, put in a jar covered with cheese cloth for future use.","Drop by handfuls in boiling soup, ten minutes before serving.","Noodles for vegetables or for puddings are made in the same way, but to each egg, one-half egg-shell full of cold water may be added. The strips are cut one-half inch wide."],"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/12350","source_ref":"pg:12350:w9:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d129f53d8fa444d6af1c7d9e95b1ea192b59794f7954e65050bcd5a424a47977","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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-2"}