Pets de Nonne

Ingredients

• two teacupfuls of water
• a little sugar
• essence of lemon
• some flour
• a small lump of butter
• two eggs

Method

1. 1

   Put in a saucepan two teacupfuls of water, a little sugar and essence of lemon.

2. 2

   Gradually sift in some flour, stirring all the time, add a small lump of butter, and when a smooth paste is obtained, take off the fire, and stir in two eggs thoroughly.

3. 3

   Take small portions no larger than a walnut, drop into boiling fat, let them attain a golden colour, drain and roll in powdered sugar.

4. 4

   Serve with jelly.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 72. The excerpt below is the record exactly as published.

Pets de Nonne. Put in a saucepan two teacupfuls of water, a little sugar and essence of lemon. Gradually sift in some flour, stirring all the time, add a small lump of butter, and when a smooth paste is obtained, take off the fire, and stir in two eggs

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