Moss Bolletjes

Ingredients

• 2 lb. of Raisins.
• li lb. Butter.
• i6 lb. Flour.
• I lb. Fat.
• si lb. Sugar.
• 2 tablespoonruls AntsecA
• 8 Eggs.
• 2 Nutmegs grated.
• I tabIesp«onful Cinnamon very finely pounded.

Method

1. 1

   Cut the raisins or mince them, put them into a jar or calabash, with twelve cups of lukewarm water, on the stove or warmest part of your kitchen for twenty-four hours, till they ferment.

2. 2

   Mix the flour with sugar and spices, make a hole, strain the fermented juice into it.

3. 3

   Knead the dough and let it rise overnight.

4. 4

   Roll into buns, let them rise, brush with egg yolk, and bake.

Nutrition per serving

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 46. The excerpt below is the record exactly as published.

MOSS BOLLETJES." [M MINCEMEAT {ANOTHER). (Mrs. Andrews' Recipe.) Ingredients. S Isir^e Lemons, i lb. Chopped Saet 3 large Apples. 3 lb. Moist Sugar. I lb. Stoned Ratslni, i oz. Sliced Candied Orange-PeeL \ lb. Currants. i teacupful of Brandy, 3 tablespoonfuls Orange Marmalade. Grate the rind of the lemons, squeeze out the juice, strain it. Boil the remainder of the lemons until tender enough to pulp, also the apples, which are to be mashed, Add the other ingredients one by one ; mix all well to- gether, put into jars with closely covered lid. Excellent. MINCE PIES.— See Note at end of M. "MOSS BOLLETyES." (An old Dutch Recipe. From Mrs. Moorries.) Ingredients. 2 lb. of Raisins. li lb. Butter. i6 lb. Flour. I lb. Fat. si lb. Sugar. 2 tablespoonruls AntsecA 8 Eggs. 2 Nutmegs grated. I tabIesp«onful Cinnamon very finely pounded.

Cook this with the app: pantry check, scaling, and the assistant.