Beat eggs until light. Blend in sugar, sour cream, milk, salt, cinnamon, ginger, prunes and noodles. Heat butter until bubbly in 8" x 13" pan. Spoon approx half of butter into noodle mixture, leaving enough in pan to brown kugel well. Spoon in kugel; bake uncovered at 350 degrees for 70-90 minutes or until crust is quite crisp.
Optional- substitute 20 oz can crushed pineapple, well drained, for prunes.
What’s big and long and in some places? The history of Jewish cookbooks. Long before the Joy of Cooking was published in 1936, Jewish women were writing and sharing their recipes and food traditions. Filled with recipes from gefilte fish to oyster canapés to dafina, Jewish cookbooks were the single-largest form of writing by and for Jewish women. These cookbooks offer a revealing glimpse into the everyday lives of Jews, and the range of cultural practices and religious customs in the modern period.
