Noodles

Below are a couple of recipes for noodles. Today I use my pasta maker to roll out the noodles but the recipes below involved a rolling pin.

NOODLES
Put one cupful of flour on a meat platter or other flat dish, make a hollow in the centre and drop in one-half of a teaspoonful of soft butter, one-quarter of a teaspoonful of salt and the yolks of four raw eggs. Mix the eggs with the fingers, drawing gradually intothem the dry flour until the whole is mixed to a firm stiff paste which will not stick to the hands. Knead for several minutes, then divide into six or eight pieces; roll each out until as thin as paper, spread out on a board and let rest for fifteen or twenty minutes so as to dry the surface. Cut each piece into strips about two inches wide, lay several of these strips in a pile and with a sharp knife cut them down in fine slices. Shake apart and spread on plates to dry. They may be boiled and served in the same manner as macaroni or spaghetti. If thoroughly dried they may be put away in a cool dry place and will keep for several weeks.
Source: Table Talk ©1899

Noodles
Beat up two eggs, add a bit of salt, a teaspoonful of butter and flour to make a very stiff dough, knead same as you would bread for ten minutes. Roll out as thin as possible, cut in squares and then into straws; or sprinkle with Hour and roll up tightly and with a sharp knife slice one-quarter inch slices from the end of the roll. Let them lie on the bread board nearly an hour to dry, then drop into the boiling soup. Stir with a fork to separate the noodles. The expert German noodle maker makes a batter of flour and egg and with a knife cuts it from the edge of a dish into the soup, which looks much better than the above way, and saves time.
Source: Second Edition of the Ellis Cook Book ©1898

NOODLE Soon-To one cup of sifted flour add two beaten eggs, mix thoroughly for five or eight minutes, and divide into four parts. Roll each part as thin as a knife blade and lay on a clean cloth near the stove to dry.
Do not allow them to become too dry, or they will be brittle and cannot be cut nicely. When dry enough so they will not stick together, take each piece separately, roll up into a roll, and cut into very narrow strips,— not more than one-sixteenth of an inch in width.
Shake these folded pieces out and allow them to dry still more. When quite dry, drop them into hot salted water and boil twenty minutes. Then add one quart of rich milk and one cup of cream. Heat thoroughly and serve. Salt may be added if desired. If you have rolled them thin, cut them fine,
and have not mixed them too stiff, they will be tender, and each noodle will be separate from the others; but if not carefully divided before putting into the water, they will adhere to each other.
Source: Good Health, Volume 27 ©1892

Noodle Soup.
Add noodles to beef or any other soup after straining; they will cock in fifteen or twenty minutes, and are prepared in the following manner: To one egg add as much sifted flour as it will absorb, with a little salt; roll out as thin as a wafer, dredge very lightly with flour, roll over and over into a large roll, slice from the ends, shake out the strips loosely and drop into the soup.
Source: The Dixie Cook-book ©1883