Nuns' Balls
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for three or four 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 1002. The excerpt below is the record exactly as published.
alf a pound of good puif -paste into a long piece about a quarter of an inch thick. Stamp it out in roimds the size of a five-shilling piece, lay upon half of these a tea-spoonful of jam, and cover them over with the other halves. Press the edges securely. Fry the balls in hot butter until they are lightly browned. Drain the fat well from them, and serve them, piled on a hot napkin, with pounded and sifted sugar thickly strewn over them. Time to fry, about ten minutes. Probable cost. Is. Sufficient for three or four persons. Nuns' Balls
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