Nalenikis
From In foreign kitchens, 1893
Presented as published in 1893. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 34. The excerpt below is the record exactly as published.
Nalenikis. These are precisely the same thing, but instead of boiling they are dropped in boiling fat, >after having been. dipped in a fritter batter
Cook this with the app: pantry check, scaling, and the assistant.