1919 - The International Jewish Cookbook

Noodles and Apples

DDV CULINARY

Peel and cut six apples.
Take broad noodles made out of three eggs, boil them fifteen minutes, drain,
then mix with two tablespoons of fresh butter.
Add some cinnamon and sugar to noodles.
Put a layer of noodles, then apples and so on until pan is filled,
being careful to have noodles on top.
Put bits of fresh butter on top.
Bake until apples are tender.
If so desired, a milchig pie crust may be made and used as an under crust
and when apples are tender and crust done,
turn out on a large platter with crust side on top.