Title: The Rothschild of Kugels
Categories: Dessert Jewish
Yield: 1 Servings

1/2	c	Raisins
1/2	c	Crystallised sugar
1/2	c	Clace cherries
1/2	c	Glace peel
1/2	c	Dried Prunes all macerated for 12 hrs in either rum or brand
1/2	c	Cottage Cheese (100 g/4 oz)
1/2	c	Melted Butter or Fat (100 g/4 oz)
1	ts	Salt
8	oz	Wide Noodles (250 g); cooked & drained
1/2		Lemon; grated rind of
1/2	ts	Cinnamon
1/2	ts	Powdered Cloves
1/4	ts	Fresh Ground Black Pepper
4	lg	Eggs (size 2); separated
1/4	c	Sugar (50 g/2 oz)

I found following recipe handwritten on a piece of paper in a book bought at `Ort' charity shop. It is a deliciuos & wonderfully rich kugel.

Crumble cheese into a large mixing bowl, add all rest of the ingreds, including the marinating brandy, except for the separated eggs & sugar. Beat egg yolks & sugar until thick & lemon colored. Fold into mixture. Beat egg whites to a stuff snow and fold gently into mix. Turn into an oiled round 9 1/2 inches (24 cm) baking tin. Stand tin in a pan of hot water before baking in a moderate oven (gas 4, 180C, 350F) for 1 hour or until set. Serve hot or cold.

* Personal Note from S.S.Mein Kind. For those of you who don't use liquor, you can substitute pineapple juice or syrup flavored w/almond extract for rum. For brandy you could use apple cider, peach or apricot syrup.

From: In Search Of Plenty: A History Of Jewish Food By: Oded Schwartz FORUM: HOME Cooking DATE: Mar-24-95 FROM: Sam Lefkowitz MM by Deidre Ganopole

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