| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dutch | Pasta, Penndutch, Soups | 1 | Servings |
INGREDIENTS
| 2 | Egg | |
| 1/2 | t | Salt |
| Flour |
INSTRUCTIONS
Beat the eggs, add the salt and as much flour as can be worked into the eggs (about 1 cup). Knead well, cover and let stand 30 minutes. Roll out thin and spread on cloth to dry slightly. Cut in narrow strips. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1281
Calories From Fat: 111
Total Fat: 12.6g
Cholesterol: 372mg
Sodium: 1311mg
Potassium: 472.6mg
Carbohydrates: 239.2g
Fiber: 8.4g
Sugar: 1.2g
Protein: 44.8g