Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two cups of flour on board
- a pinch of salt
- two eggs
- two parts
- parsley
- salt
Directions
PRAGUE CHAPTER BOOK OF RECIPES
CHICKEN NOODLE SOUP — Cover stewing chicken with water, add celeriac, parsley, onion, carrot and salt ; boil until chicken is tender. Remove chicken, strain soup and when boiling add noodles, boil five minutes and serve.
NOODLES — Two cups of flour on board, make a hollow in cen- ter into which break two eggs, add a pinch of salt. With a fork beat in enough flour to make stiff dough, then with the hands knead until the dough does not stick to board. Divide in two parts, roll out each as thin as possible and lay on cloth to dry. Cut in strips two inches wide, pile together and cut into noodles with sharp knife.