Nouilles, Boiled in Milk
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost: 8d. Sufficient for four or five persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 998. The excerpt below is the record exactly as published.
Nouilles, Boiled in Milk.— Take three- quarters of a pound of freshly-made nouilles cut very fine and dried. Dissolve a httle butter in a stewpan, put in the nouilles, and shake the pan over the fire until they are well browned. Pour over them as much good milk as will cover them well, and let them simmer gently until they are quite soft. Add two table-spoonfuls of sugar and three well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.