Noodle Pudding A La Martha
📜 Collection: Jill Collection | ✍️ Attribution: Unknown | 📂 Category: Sides A classic baked noodle pudding featuring creamy cottage cheese, whipped egg whites, and a hint of lemon, baked until golden and bubbling.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 45 mins | None | 6–8 Servings |
🔪 Key Equipment
- Pyrex pan
- Large bowl
- Clean bowl
- Electric mixer
- Colander
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 pint | Cottage Cheese | None |
| 1 package | Noodles | Wide egg noodles recommended |
| 3 | Eggs | Separated into yolks and whites |
| 1 | Lemon | Zested for rind and juiced |
| To Taste | Sugar | None |
| To Taste | Cinnamon | None |
| 1 pinch | Salt | None |
| As needed | Butter | For greasing the pan |
Instructions
Step 1: Prep and Cook Noodles
- Preheat your oven to between 375°F and 400°F.
- Generously butter a Pyrex pan with butter.
- Cook the 1 package noodles according to package directions, then drain well.
Step 2: Prepare the Cheese and Egg Mixture
- Separate the 3 eggs into yolks and whites.
- In a large bowl, create the cheese preparation by mixing the 1 pint cottage cheese, 1 lemon juice and rind, sugar to taste, cinnamon to taste, and 1 pinch salt.
- Beat the egg yolks well and add them to the cheese preparation.
- Stir the cooked noodles into the mixture.
Step 3: Fold and Bake
- In a clean, separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the noodle and cheese mixture.
- Pour the final mixture into the prepared buttered pan.
- Bake until the top is browned and fragrant.
💡 Make-Ahead & Storage: Assemble the pudding ahead of time and store covered in the refrigerator for up to 24 hours before baking.
Original Recipe Scan
