
A historical side dish from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
Beat two eggs well
add pinch salt and flour enough to make dough
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knead well on floured board
roll out thin
let dry
cut in slices one-quarter of an inch wide
boil in salt water and leave until they come to the surface
then drain
brown buttered bread crumbs, spread over top and serve
Modern guidance to help you succeed with this vintage recipe
Kneading develops gluten proteins that give these egg noodles their characteristic chew and structure. Drying the rolled dough before cutting prevents the noodles from sticking together and allows them to hold their shape during boiling. The noodles float when they're cooked through because the starch granules have fully hydrated and expanded, decreasing their density. Toasted bread crumbs add textural contrast and nutty flavor through the Maillard reaction.
The uncooked noodles can be dried completely (2-3 hours at room temperature) and stored in an airtight container for up to 1 week. The buttered bread crumbs can be toasted up to 2 days ahead and stored at room temperature in an airtight container.
Store cooked noodles in an airtight container in the refrigerator for up to 3 days. Reheat in boiling water for 30 seconds or toss with a little butter in a skillet over medium heat until warmed through. Add fresh toasted bread crumbs before serving for best texture.
AI-generated tips from Chef Cecil's culinary database
The uncooked noodles can be dried completely (2-3 hours at room temperature) and stored in an airtight container for up to 1 week. The buttered bread crumbs can be toasted up to 2 days ahead and stored at room temperature in an airtight container.
Store cooked noodles in an airtight container in the refrigerator for up to 3 days. Reheat in boiling water for 30 seconds or toss with a little butter in a skillet over medium heat until warmed through. Add fresh toasted bread crumbs before serving for best texture.