Heat the waffle irons, butter them lightly, pour
into the middle a teaspoonful of the mixture; cook
to a golden brown on both sides of the cakes.
When done, should be quite thin like an ice cream
wafer. These are delicious but it is necessary to
have the proper irons.
PETS DE NONNE
proportions: 2>^ cups water, 3 oz. butter, i]4
oz. sugar, a pinch salt, grated rind i lemon, }4 lb.
flour, 4 whole eggs. Boil together the water, but-
ter, sugar, and salt for two minutes.
When the liquid is boiling remove the stew-pan
from fire and add the flour all at once, then the
102 Allied CooKery
lemon peel. When half cool add the eggs one by-
one.
Drop by spoonfuls in hot frying fat, which must
not be too hot. When a golden brown remove from
fire, drain, and roll in fine sugar.
BRIOCHE DE LA LUNE
3)issolve 2 yeast cakes in i cup of warm water;
mix this into >^ lb. of flour, a pinch of salt, i even
tablespoon of sugar and 2 pounded cardamon seeds.
Put 2 dessert-spoonsful of warm water in a bowl
and place the dough in it and put in a very warm
place to rise. Then work soft >^ of a lb. of butter
and mix into it 8 eggs✪ Brioche de la Lune and ^ of a lb. of flour by
degrees so that a smooth paste is obtained; when
the paste is smooth and shining add to it the yeast,
butter, and i dessert-spoonful of cream.
Leave in gentle temperature 4 or 5 hours or
until the dough has risen to twice its size.
Roll out on a board yi of an inch thick, spread
thinly with softened butter, then turn the edges
over to the center to make 3 layers. Roll out yi
an inch thick. Cut into small squares. With a
wet finger make a hole in the center of each; into
this hole put a piece of the dough in the shape of
a little pear; brush the top lightly with the yolk
of ^zg. Let it rise again and then bake in a mod-
erate oven about 20 minutes.
Allied CooKery 103
VICTORIA SCONES
(English)
Two cups of flour, 4 teaspoonsful of baking
powder, 2 teaspoonsful of sugar, yi teaspoon
of salt, 4 tablespoonsful of butter, 2 eggs, Y^
cup of cream✪ Victoria Scones.
Mix and sift together flour, baking powder, sugar,
and salt. Rub in butter, add beaten eggs and
cream. Roll out on floured board ^ in. thick, cut
out with a small biscuit cutter, and brush over with
white of ^gg. Bake in a hot oven 15 minutes.
NUT BREAD
(New England)
fIDix 3 cups of flour with 4 teaspoonsful of baking
powder and i teaspoonful of salt.
In another bowl beat together yi cup of sugar,
I ^gg, I cup of milk, and i cup of English walnuts
broken in pieces✪ Nut Bread. Add the dry ingredients to this
mixttLre and let rise 20 minutes, then bake in a
loaf 30 to 40 minutes.
BRAN MUFFINS
■' (New England)
flDix 2 cups of bran, i cup of flour, i cup of milk,
yi cup molasses, i teaspoon of soda, and a pinch of
salt✪ Bran Muffins.
I04 Allied CooKery
Bake 20 minutes.
To this may be added some chopped nuts and
raisins.
SCOTCH SCONES
fIDix 3 teaspoons of baking powder with 3 cups
of flour. Rub in i tablespoon of butter, add i cup
of currants or raisins, i beaten eggy and enough
milk to make a paste to roll out. Cut into squares
or rounds and bake in a quick oven.
BLINNI
(Russian) ✪ Blinni
Allied cookery
1916Page 32 · 7 recipe records on this page
Presented as published in 1916. 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
Heat the waffle irons, butter them lightly, pour into the middle a teaspoonful of the mixture; cook to a golden brown on both sides of the cakes. When done, should be quite thin like an ice cream wafer. These are delicious but it is necessary to have the proper irons.
PETS DE NONNE
proportions: 2>^ cups water, 3 oz. butter, i]4 oz. sugar, a pinch salt, grated rind i lemon, }4 lb. flour, 4 whole eggs. Boil together the water, butter, sugar, and salt for two minutes.
When the liquid is boiling remove the stew-pan from fire and add the flour all at once, then the
102 Allied CooKery
lemon peel. When half cool add the eggs one byone.
Drop by spoonfuls in hot frying fat, which must not be too hot. When a golden brown remove from fire, drain, and roll in fine sugar.
BRIOCHE DE LA LUNE
3)issolve 2 yeast cakes in i cup of warm water; mix this into >^ lb. of flour, a pinch of salt, i even tablespoon of sugar and 2 pounded cardamon seeds. Put 2 dessert-spoonsful of warm water in a bowl and place the dough in it and put in a very warm place to rise. Then work soft >^ of a lb. of butter and mix into it 8 eggs and ^ of a lb. of flour by degrees so that a smooth paste is obtained; when the paste is smooth and shining add to it the yeast, butter, and i dessert-spoonful of cream.
Leave in gentle temperature 4 or 5 hours or until the dough has risen to twice its size.
Roll out on a board yi of an inch thick, spread thinly with softened butter, then turn the edges over to the center to make 3 layers. Roll out yi an inch thick. Cut into small squares. With a wet finger make a hole in the center of each; into this hole put a piece of the dough in the shape of a little pear; brush the top lightly with the yolk of ^zg. Let it rise again and then bake in a moderate oven about 20 minutes.
Allied CooKery 103
VICTORIA SCONES
(English)
Two cups of flour, 4 teaspoonsful of baking powder, 2 teaspoonsful of sugar, yi teaspoon of salt, 4 tablespoonsful of butter, 2 eggs, Y^ cup of cream.
Mix and sift together flour, baking powder, sugar, and salt. Rub in butter, add beaten eggs and cream. Roll out on floured board ^ in. thick, cut out with a small biscuit cutter, and brush over with white of ^gg. Bake in a hot oven 15 minutes.
NUT BREAD
(New England)
Mix 3 cups of flour with 4 teaspoonsful of baking powder and i teaspoonful of salt.
In another bowl beat together yi cup of sugar, I ^gg, I cup of milk, and i cup of English walnuts broken in pieces. Add the dry ingredients to this mixture and let rise 20 minutes, then bake in a loaf 30 to 40 minutes.
BRAN MUFFINS
■' (New England)
Mix 2 cups of bran, i cup of flour, i cup of milk, yi cup molasses, i teaspoon of soda, and a pinch of salt.
I04 Allied CooKery
Bake 20 minutes.
To this may be added some chopped nuts and raisins.
SCOTCH SCONES
Mix 3 teaspoons of baking powder with 3 cups of flour. Rub in i tablespoon of butter, add i cup of currants or raisins, i beaten egg, and enough milk to make a paste to roll out. Cut into squares or rounds and bake in a quick oven.
BLINNI
(Russian)
Records on this page
Brioche de la LunePets de NonneVictoria SconesNut BreadScotch SconesBran MuffinsBlinni