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Vermicelli Egg Noodles

Jonathan Townsend

Posted on March 08 2017

Today we prepare 18th Century Vermicelli. The recipe is from Hannah Glass’s 1770 cookbook – The Art of Cookery. RECIPE: Mix 6 or 7 egg yokes with one cup of flour. Mix until it is a stiff paste, then roll it out and cut into small strips.

9×13 Baking Sheet – http://www.townsends.us/9×13-baking-sheet-bs827-p-1442.html

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