Normandy Pippins

Ingredients

• half a pound of Normandy pippins
• a pint and a half of water
• an inch of whole ginger
• a quarter of a tea-spoonful of powdered cinnamon
• two ounces of sugar
• another two ounces of sugar
• the thin rind of a large lemon

Method

1. 1

   Soak pippins in water with ginger and cinnamon.

2. 2

   Simmer with sugar and lemon rind until tender, then serve with strained gravy.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 995. The excerpt below is the record exactly as published.

Normandy pippins, or made into pies. They may be purchased ready dried, but if prepared at home should be baked very gently, taken out every now and then to cool, slightly flattened, and then put into the oven again. If great care is not taken they wiQ burst, and so be spoilt. Probable cost, imcooked, 2s. per pound. Norfolk Dumplings.— Beat two eggs thoroughly. Add a cupful of milk, a pinch of NOR (458) NOT salt, and as much flour as will make a stiff batter. Have ready a pan of fast-boiling water. Drop the batter into it, in small lumps, and when boiled enough, serve immediately ; if allowed to stand, the dumplings will become heavy. Time to boil, ten minutes. Probable cost, 4d. Sufficient for four persons. Norfolk Dumplings (another way).— When bread is made at homo, take a little of the dough just ready for the oven, make it up into small balls about the size of an orange, drop them into fast-boding water, and when done enough, drain them, and serve imme- diately. Send melted butter, sweetened and flavoured with lemon juice, to table with them. The dumpKngs should be torn apart with two forks when they are eaten, or they will be heavy. To ascertain if they are done enough, stick a fork quickly into them ; if it come out clear, they are sufficiently cooked. Time, about a quarter of an hour. Probable cost, 3d. Suf- ficient, one pound of dough for about fom- people. Norfolk Punch. — Take the rind of six- teen fresh lemons and sixteen Seville oranges, pared so thinly as to be quite free from white. Put them into an earthenware jar, pour over them two quarts of brandy, and let them in- fuse for forty-eight hours. Strain the brandy, mix with it a syrup made by boiling two pounds of loaf sugar with three quarts of water until quite clear. The syrup must have become cold before it is added to the brandy ; add the strained and filtered juice of the oranges and lemons; mix thoroughly, put the liquor into a perfectly clean spirit-cask, or into a jar ; let it remain for six weeks, when it may be bottled or not, as is most convenient. This punch will improve with keeping : some persons add a pint of new milk before putting it into the cask. Probable cost, 3s. 6d., exclusive of the brandy. Sufficient for a gallon and a half of punch. Norfolk nice. — Pick off the white meat from a dried haddock. Tear it into shreds with two forks, and mix with it the whites of three hard-boiled eggs, a little pepper, salt, and grated nutmeg, and an equal quantity of rice boiled as if for curry, and shaken over the fire with a little fresh butter until quite hot. Pile high on a hot dish ; mix the yolks of the eggs with a little grated Parmesan, and strew the mixture over the rice and fish. Put the dish in the oven, or hold a hot iron shovel over it, to brown it slightly, and garnish with fried sippets. Serve as hot as possible. Time, five minutes to colour the rice. Probable cost. Is. 3d. Sufficient for four or five persons. Norfolk's Pudding, Duke of (see Duke of Norfolk's Pudding) ; Norman Haricot of Veal {see Veal, Norman Haricot of). Normandy Pippins. — Take half a pound of Normandy pippins. Let them soak for an hour or two in a pint and a half of water in which has been put an inch of whole ginger and a quarter of a tea-spoonful of pow- dered cinnamon. At the end of that time put them into a stewpan, with the thin rind of a large lemon and two ounces of sugar, and let them simmer gently irntil they are half done, then add other two ounces of sugar.

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