1919 - The International Jewish Cookbook

Noodle Kugel

DDV CULINARY

Cook three cups of broad noodles in salted boiling water ten minutes.
Drain and add three-fourths cup of chicken or goose fat and four eggs, well beaten.
Place in a well-greased iron pot and bake until the top of the kugel is well browned.
Serve hot with raspberry jelly or stewed fruit of any kind.