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.