Nouilles, Fritters of

Ingredients

• a pound of flour
• a pint and a half of cream or new milk
• six ounces of fresh butter
• a quarter of a pound of loaf sugar
• a pinch of salt
• the well-beaten yolks of six eggs

Method

1. 1

   Make nouilles pastry, cut into strips, and boil in cream with butter, sugar, and salt until stiff.

2. 2

   Cool, mix in egg yolks, spread in a baking tin, and bake until colored.

3. 3

   Serve with jam.

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.

Noiiilles, Fritters of (delicious eaten cold) . — Make a pound of flour into nouilles pastry, as already directed {see Nouilles). Cut it into thin strips; boil a pint and a half of cream or new milk in a saucepan. Dissolve in it six ounces of fresh butter, add a quarter of a pound of loaf sugar which has been well rubbed upon the lind of a large fresh lemon, and a pinch of salt. Drop the pastry into the WOtJ ( 460 NOY boiling liquid, and simmer gently for three- quarters of an hour, until it has become a stiff paste. Take it from the fire, and when it is cool stir briskly in with it the weU-beaten yolks of six eggs.

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