{"id":7943,"slug":"potato-flour-noodles","title":"POTATO FLOUR NOODLES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Three eggs","One-half cup of potato flour","One-half cup of water","Fat for frying"],"ingredients_norm":["egg","potato flour","water","fat"],"steps":["Take three eggs, beat until a light yellow and add one-half cup of potato flour and one-half cup of water, beat well.","Heat a frying-pan, grease well and pour in the batter; fry in thin leaves or wafers.","Cool, cut thin as noodles.","Just before serving soup, strain, then let it come to a boil and add noodles and let soup again come to a boil and serve."],"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:w110:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"176f0e919e1a1c903b0c1b735e35563937c1a5657c1138979822faf488b9ec3e","created_at":"2026-08-02T17:05:39Z","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/potato-flour-noodles"}