The rothschild of kugels

6 servings

Ingredients

Quantity Ingredient
½ cup EACH: Raisins, Crystallised Sugar, Glace Cherries, Glace
Peel and Dried Prunes macerated for 12 hours in
Either rum or brandy (50 g/2 oz)
½ cup Cottage Cheese (100 g/4 oz)
½ cup Melted Butter or Fat (100 g/4 oz)
1 teaspoon Salt
8 ounces Wide Noodles (250 g); cooked and drained
½ each Lemon; grated rind of
½ teaspoon Cinnamon
½ teaspoon Powdered Cloves
¼ teaspoon Freshly Ground Black Pepper
4 larges Eggs (size 2); separated
¼ cup Sugar (50 g/2 oz)

Directions

THE ROTHSCHILD OF KUGELS

I found the following recipe handwritten on a piece of paper in a book bought at `Ort' charity shop. It is a deliciuos and wonderfully rich kugel.

Crumble the cheese into a large mixing bowl, add all the rest of the ingredients, including the the marinating brandy, except for the separated eggs and the sugar. Beat the egg yolks and sugar until thick and lemon colored. Fold into the mixture. Beat the egg whites to a stuff snow and fold gently into the mix. Turn into an oiled round 9½ inches (24 cm) baking tin. Stand the tin in a pan of hot water before baking in a moderate oven (gas 4, 180C, 350F) for 1 hour or until set. Serve hot or cold.

* Personal Note from S.S.Mein Kind. ********************************* For those of you who don't use liquor, you can substitute pineapple juice or syrup flavored with almond extract for the rum. For the brandy you could use apple cider, peach or apricot syrup.

From: In Search Of Plenty: A History Of Jewish Food By: Oded Schwartz

Related recipes