Noodle Pudding with Apples as Dessert

Ingredients

• 2 eggs
• 1 cup of flour
• Piece of butter, size of walnut
• 1 lb. of apples
• 1 cup of sugar
• % cup of peeled, chopped almonds
• % cup of currants
• 1 cup of water
• % tsp. of cinnamon

Method

1. 1

   Prepare the noodles like No.

2. 2

   44, cook in salt water for 10 minutes, and drain.

3. 3

   Peel, core, and slice the apples.

4. 4

   Butter a baking dish, layer noodles, apples, currants, sugar, cinnamon, and almonds, repeating until all is used.

5. 5

   The last layer should be noodles.

6. 6

   Pour water over, place butter on top, and bake for 1 hour.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 111. The excerpt below is the record exactly as published.

Piece of butter size of walnut 2 cups of flour Preparation: Beat the eggs and butter well, mix in the flour gradually, knead the dough 20 minutes, roll it out very thin, so it is almost transparent, then roll it up and cut in i/4 inch slices for cooking and baking and still finer for soup, then dry them thoroughly. —ass- No. 45— COOKED NOODLES. Quantity for 6 Persons. Ingredients and preparation are given under No. 44. These dried noodles are cooked in 5 qts. of boiling salt water 10 min- utes, then the water is drained off. No. 46— SOUP NOODLES. Quantity for 6 Persons. Ingredients and preparation are given under No. 44. The fine soup noodles are cooked in bouillon 15 minutes. No. 47— HAM NOODLES. Quantity for 6 Persons. Ingredients and preparation are given under No. 12, Chap- ter 5, Pork, Boiled Ham and Noodles. No. 48— NOODLE PUDDING WITH APPLES AS DESSERT. Quantity for 6 Persons. 2 eggs 1 cup of flour Piece of butter, size of % Salt water walnut 1 lb. of apples 1 cup of sugar % cup of peeled, chopped almonds % cup of currants 1 cup of water % tsp. of cinnamon

Cook this with the app: pantry check, scaling, and the assistant.