{"id":7270,"slug":"noodle-kugel","title":"NOODLE KUGEL","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Three cups of broad noodles","Salted boiling water","Three-fourths cup of chicken or goose fat","Four eggs, well beaten","Raspberry jelly or stewed fruit (for serving)"],"ingredients_norm":["broad noodle","salted boiling water","fourths cup of chicken or goose fat","egg","raspberry jelly or stewed fruit"],"steps":["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."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w51:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"785afafc80501e6a975599ea22bf70013af6f66aeb99bd4c025a2d41899be76f","created_at":"2026-08-02T16:58:44Z","updated_at":"2026-08-02T16:58:44Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/noodle-kugel"}