Recipe or source entry
Nouilles-Paste
To one pound of flour add four eggs, an ounce of butter, half an ounce of salt, and a dessert-spoonful of water; mix all together into a very firm compact smooth paste.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter31/noulles-paste.html- Legacy revision
8531e8373e9b- Source checksum
458e814c47731c744972fad5fc4e6f5326d7f6338cfd0f882dfa00d3b6f66260- Legacy text checksum
ca46716ba8a19f1abccfa3719b2550d6158190de9c6759c83046440270c3bb7f
Cite this page
Nouilles-Paste. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter31/noulles-paste.html