Noodle Pudding
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Throw noodles into boiling salted water and cook for 5 minutes, then drain in a colander.
Beat eggs until light and stir in the noodles.
Grease a pudding dish with Crisco, put in a layer of noodles, and sprinkle with sugar, almonds, grated lemon peel, and melted Crisco.
Repeat layering until all ingredients are used up.
Add milk and salt, and bake for one hour in a moderate oven at 350 degrees Fahrenheit.
Serve hot with milk or cream.
Original recipe, verbatim
Noodle Pudding
1 pint noodles 1 lemon
^ cupful sugar K cupful blanched and chopped
4 eggs almonds
yi cupful melted Crisco 2 cupfuls milk
y^ teaspoonful salt
Throw noodles into boiling salted water, and cook five minutes. Drain in colander. Beat eggs until light and stir in the noodles. Grease pudding dish with Crisco, put in layer of noodles, sprinkle with sugar, almonds, grated lemon peel, and melted Crisco. Then add another layer of
81
Puddingf
noodles and proceed as before, until all ^re used up. Add milk and salt, and bake one hour in moderate oven. Serve hot with milk or cream. This pudding is delicious with stewed fruits.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.