put it into a cool place to set. Turn it out on
a glass dish just before it is wanted. Time to
clarify the isinglass, half an hour. Probable
cost, exclusive of the noyeau. Is. 8d. Sufficient
for one pint and a half of jelly.
Noyeau Jelly with Almonds.— Pre-
pare one pint and a half of jelly according to
the directions given in the last recipe. Blanch
two ounces of almonds, cut them into thin
shreds, and throw them into cold water. When
the jelly is quite clear, put a little of it at the
bottom of a damp mould. Let it set, then
sprinkle haK a tea-spoonful of the almonds
upon it, and pour a Httle more jelly on. Repeat
until the mould is full. Put the mould in a
cool place, and turn the jelly out when quite
stiff. A little whipped cream may be put round
it in the dish. Time, half an hour to clarify
the isinglass. Probable cost, 2s., exclusive of
the. noyeau. Sufficient for a pint and a half
mould.
Nuns' BaUs.— Roll half a pound of good
puif -paste into a long piece about a quarter of
an inch thick. Stamp it out in roimds the size
of a five-shilling piece, lay upon half of these a
tea-spoonful of jam, and cover them over with
the other halves. Press the edges securely.
Fry the balls in hot butter until they are
lightly browned. Drain the fat well from
them, and serve them, piled on a hot napkin,
with pounded and sifted sugar thickly strewn
over them. Time to fry, about ten minutes.
Probable cost. Is. Sufficient for three or four
persons.
Nuns' Balls✪ Nuns' Balls (another way) .—Prepare the
pastry as in the last recipe, but instead of
putting jam upon the rounds, put a tea-spoon-
ful of a mixture prepared as follows : — Grate
very finely a quarter of a pound of good cheese.
Beat it well in a mortar, and mix with it two
table-spoonfuls of fine bread-crumbs, the yolks
of three eggs well-beaten, and a little salt and
cayenne. Fasten the edges securely, and fry
in hot butter until lightly browned. Drain
thoroughly from the fat, and serve iiot, piled
high on a napkin. Time, ten minutes, to fry
the balls. Probable cost. Is. Sufficient for
three or four persons.
Nuns' Biscuits.— Take four ounces of
sweet almonds, and five or six bitter cnes.
NUN
( 462 )
OAT
Blanch them, and pound thom in a mortar to
a smooth paste, and keep dropping a little
orange-flower water on them to prevent them
oiling. Rub the yeRow rind of two large
fre^h lemons upon half a pound of loaf sugar,
carush it to powder, sift it weU, and mix it
with the almonds; add two ounces of dried
flour, a tahle-spoonful of finely-minced candied
citron, the yolks of six eggs✪ Nuns' Biscuits well beaten, and
last of all the whites whisked to a firm froth.
Put a spoonful or two of the mixture into some
small patty-pans well buttered, and bake in
a moderate oven. When they are brightly
browned, turn thom out of the pans, put them
upon baking-tins, and place them again in the
oven to harden. Time to bake, about twenty
minutes. Probable cost. Is. 6d. ✪ Nuns' Cake
Page 1002 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
put it into a cool place to set. Turn it out on a glass dish just before it is wanted. Time to clarify the isinglass, half an hour. Probable cost, exclusive of the noyeau. Is. 8d. Sufficient for one pint and a half of jelly.
Noyeau Jelly with Almonds.— Prepare one pint and a half of jelly according to the directions given in the last recipe. Blanch two ounces of almonds, cut them into thin shreds, and throw them into cold water. When the jelly is quite clear, put a little of it at the bottom of a damp mould. Let it set, then sprinkle haK a tea-spoonful of the almonds upon it, and pour a Httle more jelly on. Repeat until the mould is full. Put the mould in a cool place, and turn the jelly out when quite stiff. A little whipped cream may be put round it in the dish. Time, half an hour to clarify the isinglass. Probable cost, 2s., exclusive of the noyeau. Sufficient for a pint and a half mould.
Nuns' BaUs.— Roll half a pound of good puff-paste into a long piece about a quarter of an inch thick. Stamp it out in rounds the size of a five-shilling piece, lay upon half of these a tea-spoonful of jam, and cover them over with the other halves. Press the edges securely. Fry the balls in hot butter until they are lightly browned. Drain the fat well from them, and serve them, piled on a hot napkin, with pounded and sifted sugar thickly strewn over them. Time to fry, about ten minutes. Probable cost. Is. Sufficient for three or four persons.
Nuns' Balls (another way) .—Prepare the pastry as in the last recipe, but instead of putting jam upon the rounds, put a tea-spoonful of a mixture prepared as follows : — Grate very finely a quarter of a pound of good cheese. Beat it well in a mortar, and mix with it two table-spoonfuls of fine bread-crumbs, the yolks of three eggs well-beaten, and a little salt and cayenne. Fasten the edges securely, and fry in hot butter until lightly browned. Drain thoroughly from the fat, and serve hot, piled high on a napkin. Time, ten minutes, to fry the balls. Probable cost. Is. Sufficient for three or four persons.
Nuns' Biscuits.— Take four ounces of sweet almonds, and five or six bitter ones.
NUN
( 462 )
OAT
Blanch them, and pound them in a mortar to a smooth paste, and keep dropping a little orange-flower water on them to prevent them oiling. Rub the yellow rind of two large fresh lemons upon half a pound of loaf sugar, crush it to powder, sift it weU, and mix it with the almonds; add two ounces of dried flour, a tahle-spoonful of finely-minced candied citron, the yolks of six eggs well beaten, and last of all the whites whisked to a firm froth. Put a spoonful or two of the mixture into some small patty-pans well buttered, and bake in a moderate oven. When they are brightly browned, turn them out of the pans, put them upon baking-tins, and place them again in the oven to harden. Time to bake, about twenty minutes. Probable cost. Is. 6d.
Records on this page
Nuns' Balls (another way)Nuns' BallsNuns' BiscuitsNuns' Cake