Boiled Broad Noodles

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 4 eggs
  • 2⅔ cups flour (about)


Follow recipe for making Noodles, using four times the quantities. Divide into four portions and fold and cut one part into fine noodles, as for soup. Fold the other three parts, each into a long roll and cut into "broad" noodles 1 inch wide. When ready to serve drop broad and fine noodles in boiling, salted water, in separate kettles. Place broad noodles in deep covered kettle and boil 15 minutes. Drain in colander and pour cold water through them, that they do not stick together, or better, drain in colander, return to ketttle and add 2 tablespoons hot butter or fat. Fry the fine boiled and drained noodles in hot butter or fat until brown and serve on platter, hot, as a garnish on top of broad noodles. These noodles may be used in place of macaroni.

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