Egg noodle product. 5-1/2% egg solids. Established in 1848.
12 oz (340 g) x 12
6 per pack
Egg Noodle Soup: Always put egg noodles in boiling water (salted if desired) and boil for about 6 to 10 minutes, or until as tender as desired. Then pour off the water and put the egg noodles in chicken, meat or vegetable broth or soup. Egg Noodles as a Side Dish: Place half of this package in 4 quarts of rapidly boiling, salted water and boil in open pot until tender. When done, pour in colander and shake thoroughly to allow steam and surplus water to escape. Add a lump of butter and shake again a few times. Then empty on platter and spread bread crumbs browned in butter over them and serve. Delicious with steaks, roasts and fricassees.
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