02 October, 2011

Noodle Pudding | The New York Times Cook Book Revised Edition

Noodle Pudding ingredients
Makes 8 servings
3 eggs, separated
1/4 LB butter, melted
2 Tbsp sugar
1 LB creamed cottage cheese
1 cup sour cream
1/2 LB freshly cooked noodles, drained
1/2 cup soft fresh bread crumbs


Preheat oven to 375ºF.

Beat the egg yolks until light. Add the melted butter and sugar and beat until well mixed.

Fold in the cottage cheese and drained noodles.

Beat the egg whites until stiff and fold into the noodle mixture. Place in a buttered 2-quart casserole.

Sprinkle the top with the crumbs and dot generously with butter. Bake for 45 minutes.

This recipe is from Craig Claiborne, The New York Times Cook Book Revised Edition (New York: Harper & Row, Publishers, 1990), 480.

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