Recipes > Desserts > Nudel Scallop

Nudel Scallop

Nudel Dough

  • 1 egg
  • 1/2 teaspoonful butter
  • 1 tablespoonful water
  • pinch of salt
  • flour

Apple Mixture

  • 10 large greening apples
  • 1 tablespoonful butter
  • 1/2 cup sugar
  • 1/2 cup apple or currant jelly
  • 3 eggs
  • 1 cup milk
  • 1 teaspoonful vanilla


Prepare a nudel dough of the egg, butter, water, salt and sufficient flour to make a stiff dough; divide the dough into 4 parts, roll each part out on a paste board as thinly as possible and let them lay for 15 minutes; then cut each part into long strips 1 1/2 inches in width; lay 4 strips on top of one another and cut them fine, about as thick as a straw; shake the nudels apart and spread them on a board to dry for 1 hour; then put them into boiling salted water, boil 10 minutes and drain in a colander.

Pare, core and cut into fine slices the apples; put the apples in a saucepan with the butter and sugar, cover and stew gently till they begin to soften; remove them from fire, add the apple or currant jelly and set aside to cool; butter a pudding dish and put in a layer of nudels; lay little bits of butter over and put over the nudels a layer of apples; then nudels again; continue in this way till all is used; let the last layer be nudels; mix the eggs with the milk, a little sugar and the vanilla; pour it over the nudels and bake 3/4 hour; serve either hot or cold.

NOTE. Stewed prunes, peaches or cherries may be used instead of apples. This may be served without sauce.


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Desserts and Salads (1920).

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