Preparation info
    • Difficulty


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By Lizzie Black Kander

Published 1903

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  • 1 egg
  • ¼ cup flour (about)
  • ¼ teaspoon salt


Beat egg slightly, add salt and enough flour to make a stiff dough. Roll out very thin and let remain on board one hour or until it is quite dry, but not brittle. Cut into 3 inch strips and place strips on top of one another. Then cut these into ½