Noodle Kugel (Lokshen Kugel)

From the 1949 cookbook Jewish Cookery.

NOTES:

Large baking dish.

There are two other recipes on our blog for Kugel.


INGREDIENTS

1/2 pound broad noodles (egg noodles are fine)
2 qts boiling water
1 tsp salt
2 eggs
3 Tbl sugar
1/4 tsp cinnamon or 1 Tbl lemon juice
1/8 tsp salt
4 Tbl shortening (e.g. butter)
1/2 cup chopped raisins (optional)
1/4 cup chopped almonds (optional)
3 Tbl bread crumbs


PREPARATION

1.  Boil noodles as directed in salted water, but leave them a bit al dente.

Oven to 400 degrees.

2.  Drain noodles and run hot water to rinse noodles well.  Place rinsed noodles in large bowl.

3.  In small bowl, beat eggs with sugar, cinnamon, and salt.  Add to noodles.

4.  Melt the shortening in the baking dish in order to grease it and then add melted shortening to mixture.

5.  Turn half of the mixture into greased baking dish and sprinkle with raisins and nuts.

6.  Add remaining mixture.  Top with bread crumbs.

7.  Bake for 45 min at 400.