← Back to Search Results
baking Jewish
Noodle Pudding with Apple

Photo by:
Comments: 0
 

Recipe

Lokshen Kugel mit Eppel

This traditional Sabbath pudding has been made by Jews in Germany since the Middle Ages. It came from their Italian brethren before Germany adopted noodles. In the Polish and Russian shtetls it was made the year round, and when fresh apples were not available, apple rings hung on strings around the oven to dry were used. I prefer it with wide or medium-wide noodles, but vermicelli are also used.

Yield: Serves 6

Ingredients

  • ¾ cup (100 g) currants or raisins, black or golden
  • 4 tablespoons rum
  • ½ lb (250 g) medium egg noodles
  • Salt
  • 3 eggs
  • 2/3 cup (125 g) sugar
  • ¾ cup (75 g) walnuts or almonds, coarsely chopped
  • Zest of 1 orange or 1 lemon
  • 4 tart apples, such as Granny Smiths
  • Juice of ½ lemon

Directions

Soak the raisins in the rum. Boil the noodles in lightly salted water until well done—rather soft.

At the same time, beat the eggs lightly with the sugar. Add the walnuts or almonds and the soaked currants or raisins together with the rum and the lemon or orange zest. Drain the noodles when they are done and stir them in.

Peel, core, and coarsely grate or chop the apples and mix with the lemon juice, then add to the egg-and-noodle mixture. Mix very well and pour into a loaf pan lined with greaseproof or wax paper brushed with oil. Alternatively, pour into an oiled baking dish and cover with foil. Bake in a preheated 350°F (180°C) oven for about 50 minutes, or until lightly browned on top and turn out.

Variations:

Omit the orange or lemon zest and flavor with 2 teaspoons cinnamon,  teaspoon nutmeg, and a pinch of ground cloves.

Some people add ¾ cup (100 g) chopped candied fruit or citrus peel; some add jam.

This can be served as a side dish to accompany meat. In that case use very little sugar.


© 1996 Claudia Roden
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

483kcal (24%)
87mg (9%)
10mg (16%)
46mcg RAE (2%)
519mg
75mg
12g
48g
7g
83g
138mg (46%)
337mg (14%)
2g (9%)
11g (17%)
3mg (18%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-sweet-life The Sweet Life
by Kate Zuckerman
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
big-fat-cookies Big Fat Cookies
by Elinor Klivans
west-coast-cooking West Coast Cooking
by Greg Atkinson
new-american-table New American Table
by Marcus Samuelsson
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?