vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Petit Nid
From Soyer's standard cookery, 1912
Serves 3
Serve hot or cold.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 198. The excerpt below is the record exactly as published.
Petit Nid. Peel and core half a dozen cooking apples. Empty the con- tents of a sixpenny bottle of fruit syrup (for preference pine- apple) into a thickly-buttered bag. Add the apples, seal bag, and place on grid, simmer very gently until cooked, but take care that they do not get broken. Line a paper souffle case with puff paste, place carefully in a well-greased bag, put the apples in this, and twist long strips of citron and angelica round them. Place four ounces of butter in a clean bowl, sift in eight ounces of sugar
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