Milk Dumplings (Nocken). — Beat 2oz. of slightly-warmed
butter until creamy, then stir in the yolks of four eggs.
Whisk the whites of the eggs to a stiff froth, mix them
with the other ingredients, and work in sufficient flour to
make a thick batter ; add a small quantity of salt, and
spread the mixture about Jin. thick on a dish. In about
an hour’s time, divide the mixture into small egg-shaped
pieces with a table-spoon, which should be constantly
dipped in Milk. Place a saucepan of Milk over the fire,
and when the contents boil, put in the dumplings, and
boil until they rise to the top. Put a lump of butter into
a stewpan with 1 table-spoonful of caster sugar, and stir
over the fire until the sugar has dissolved. Drain the
dumplings, put them into the stewpan, and leave until
they are nicely browned at the bottoms and sides. Pour
some of the Milk in which they were boiled into a small
saucepan, and mix with it the beaten yolks of two eggs,
sweeten to taste with sugar, and flavour with a small
quantity of grated nutmeg. Stir the sauce at the side of
the fire until thick, but without allowing it to boil. Put
Fig. 1178. Milk Dumplings (Nocken).
the dumplings on a hot dish, sift caster, sugar over, and
serve with the sauce in a sauceboat. (See Pig. 1178).
Milk-and-Honey Cakes (Portuguese). — Fill a deep dish
with slices of crumb of bread cut Jin. thick, cover with
Milk, or cream and Milk in equal proportions, and leave
until all the Milk is absorbed. Take out the slices sepa-
rately, dip them into beaten egg, covering completely,
plunge them into a frying-pan of boiling fat (oil or lard),
and fry to a golden brown. Serve hot with honey poured
over. The slices of bread may be soaked in wine instead
of Milk and proceeded with as above. Treacle may be sub-
stituted for the honey, or they may be served with cinnamon
and sugar, thickly sprinkled over instead of either the honey
or treacle.
Milk Jelly. — This is made with calf’s feet after they have
been used for making jelly; put them in a saucepan with
sufficient Milk to cover, and when they have cooked for
several hours, strain off the liquor and flavour with nutmeg,
vanilla, or lemon, adding sufficient sugar to sweeten. A
little onion, celery, turnips, spice, &c., may be used if a
savoury is desired, instead of the sweet flavouring, or a
well-beaten egg may be added to make it more nourishing.
Put it into a jar or jug, let it settle, pour it into a mould,
and when set turn it out and serve, garnished either with
whole-fruit jam or parsley.
Milk Lemonade. — (1) Put the juice of three lemons and the
thin rind of one into a basin with 2oz. of caster sugar, and
pour over 1J pints of boiling water; cover the basin, and
let it remain for twelve hours. Add 1 gill of milk, let it
stand for ten minutes longer, strain all through a jelly-bag,
and when clear it is ready for use.
(2) Put 8oz. of caster sugar in a basin with lqt. of boil-
ing water, and, when dissolved, add 1 breakfast-cupful of
lemon-juice and J pint of sherry wine. Mix these well, and
add about § pint of Milk. Stir well, strain it, and it is
ready for use. ✪ Milk Dumplings (Nocken)
Page 527 · 3 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
Milk Dumplings (Nocken). — Beat 2oz. of slightly-warmed butter until creamy, then stir in the yolks of four eggs. Whisk the whites of the eggs to a stiff froth, mix them with the other ingredients, and work in sufficient flour to make a thick batter ; add a small quantity of salt, and spread the mixture about Jin. thick on a dish. In about an hour’s time, divide the mixture into small egg-shaped pieces with a table-spoon, which should be constantly dipped in Milk. Place a saucepan of Milk over the fire, and when the contents boil, put in the dumplings, and boil until they rise to the top. Put a lump of butter into a stewpan with 1 table-spoonful of caster sugar, and stir over the fire until the sugar has dissolved. Drain the dumplings, put them into the stewpan, and leave until they are nicely browned at the bottoms and sides. Pour some of the Milk in which they were boiled into a small saucepan, and mix with it the beaten yolks of two eggs, sweeten to taste with sugar, and flavour with a small quantity of grated nutmeg. Stir the sauce at the side of the fire until thick, but without allowing it to boil. Put
[illustration: Fig. 1178. Milk Dumplings (Nocken)]
the dumplings on a hot dish, sift caster, sugar over, and serve with the sauce in a sauceboat.
Milk-and-Honey Cakes (Portuguese). — Fill a deep dish with slices of crumb of bread cut Jin. thick, cover with Milk, or cream and Milk in equal proportions, and leave until all the Milk is absorbed. Take out the slices separately, dip them into beaten egg, covering completely, plunge them into a frying-pan of boiling fat (oil or lard), and fry to a golden brown. Serve hot with honey poured over. The slices of bread may be soaked in wine instead of Milk and proceeded with as above. Treacle may be substituted for the honey, or they may be served with cinnamon and sugar, thickly sprinkled over instead of either the honey or treacle.
Milk Jelly. — This is made with calf’s feet after they have been used for making jelly; put them in a saucepan with sufficient Milk to cover, and when they have cooked for several hours, strain off the liquor and flavour with nutmeg, vanilla, or lemon, adding sufficient sugar to sweeten. A little onion, celery, turnips, spice, &c., may be used if a savoury is desired, instead of the sweet flavouring, or a well-beaten egg may be added to make it more nourishing. Put it into a jar or jug, let it settle, pour it into a mould, and when set turn it out and serve, garnished either with whole-fruit jam or parsley.
Milk Lemonade. — (1) Put the juice of three lemons and the thin rind of one into a basin with 2oz. of caster sugar, and pour over 1J pints of boiling water; cover the basin, and let it remain for twelve hours. Add 1 gill of milk, let it stand for ten minutes longer, strain all through a jelly-bag, and when clear it is ready for use.
(2) Put 8oz. of caster sugar in a basin with lqt. of boiling water, and, when dissolved, add 1 breakfast-cupful of lemon-juice and J pint of sherry wine. Mix these well, and add about § pint of Milk. Stir well, strain it, and it is ready for use.
Records on this page
Milk Dumplings (Nocken)Milk-and-Honey Cakes (Portuguese)Milk Jelly