Noodle Kugel (Art of Jewish Cooking)

3 eggs

¼ c. brown sugar

1/8 t. nutmeg

4 c. cooked broad noodles

½ c. seedless white raisins

½ c. sliced blanched almonds

1 T. lemon juice

4 T. melted butter or chicken fat

2 T. bread crumbs

Mix the eggs with the sugar and nutmeg until fluffy. Mix with remaining ingredients except bread crumbs. Turn into a well greased baking dish or ring mold. Top with bread crumbs. Bake at 375 for 50 min. or until browned.