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M. E. Ludwig cookbook, 1910
Page 50
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8 round tbsp of dry [walerise?] = 1C. 16 tbsp = 1 cupful. Proportions 5 to 8 eggs to 1 qt of milk for custards 3 to 4 eggs to 1 pint of " " " 1 salt spoon of salt to 1 qt of milk " 1 tsp vanilla to 1 qt. milk for custards 2 oz. gelatine to 1 3/4 qts liquid 4 heaping tbsp of cornstarch to 1 qt. milk. 3 " tbsp of baking powder to 1 qt. flour 1 even tsp of baking powder to 1C. flour 1 tsp. soda to 1 pt. sour milk 1 " " " 1/2 pt. molasses. Noodles To 3 eggs (slightly beaten) mixed '/c 2 tbsps of water & a little salt, add enough flour to make a stiff dough, work it well for 15-20 min, adding flour when necessary. When it is smooth & elastic, cut off a small piece at a time & roll it as thin as a
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8 round tbsp of dry [walerise?] = 1C. 16 tbsp = 1 cupful. Proportions 5 to 8 eggs to 1 qt of milk for custards 3 to 4 eggs to 1 pint of " " " 1 salt spoon of salt to 1 qt of milk " 1 tsp vanilla to 1 qt. milk for custards 2 oz. gelatine to 1 3/4 qts liquid 4 heaping tbsp of cornstarch to 1 qt. milk. 3 " tbsp of baking powder to 1 qt. flour 1 even tsp of baking powder to 1C. flour 1 tsp. soda to 1 pt. sour milk 1 " " " 1/2 pt. molasses. Noodles To 3 eggs (slightly beaten) mixed '/c 2 tbsps of water & a little salt, add enough flour to make a stiff dough, work it well for 15-20 min, adding flour when necessary. When it is smooth & elastic, cut off a small piece at a time & roll it as thin as a
Szathmary Culinary Manuscripts and Cookbooks
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