Vienna Noodle Pudding.

Vienna Noodle Pudding.
Boil some fine noodles in salted water for ten minutes; let drain. Beat the yolks of 5 eggs with 1 cup of
pulverized sugar and mix with the noodles. Add 1/2 cup of raisins, 1/2 cup of pounded almonds, a pinch of
cinnamon and the whites of the eggs beaten to a froth. Put in a well-buttered pudding-dish and bake until
brown. Serve hot with lemon sauce.