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Jewish Kugel Recipe
|Lemon juice||1 Tablespoon|
|Grated tart apple||1 Cup (16 tbs), drained|
|Water||6 Cup (96 tbs)|
|Vegetable oil||2 Teaspoon|
|Medium noodles/1/2 plain pasta dough, cut in noodles, uncooked||4 Cup (64 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Dairy sour cream||2 Cup (32 tbs)|
|Light raisins||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Dairy sour cream||2 Tablespoon (For Garnish)|
|Cherry preserve/Strawberry preserve||2 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 4178 Calories from Fat 2012
% Daily Value*
Total Fat 229 g352.6%
Saturated Fat 124.5 g622.5%
Trans Fat 0.2 g
Cholesterol 1433.5 mg477.8%
Sodium 2638.2 mg109.9%
Total Carbohydrates 463 g154.2%
Dietary Fiber 20.2 g80.8%
Sugars 184.1 g
Protein 84 g167.8%
Vitamin A 132% Vitamin C 585.8%
Calcium 98.8% Iron 67.5%
*Based on a 2000 Calorie diet
Bring water to a rapid boil in a heavy 3 quart saucepan.
Add salt and oil.
Gradually add noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
Preheat oven to 350Â°F (175Â°C).
Place butter in an 11" x 7" baking dish and melt in the oven.
In a large bowl beat eggs.
Stir in 2 cups sour cream, shredded apples, raisins, sugar and cinnamon.
Add cooked noodles.
Spread melted butter over bottom of dish.
Pour excess butter into egg mixture; stir.
Spoon into prepared baking dish.
Bake in preheated oven until golden, 45 minutes.
Serve warm topped with sour cream or preserves.
Pudding may be made ahead and served cold, or warmed in a 350Â°F (175Â°C) oven 20 minutes.
Makes 8 servings.