Pets de Nonne

Ingredients

• 2>^ cups water
• 3 oz. butter
• i]4 oz. sugar
• a pinch salt
• grated rind i lemon
• }4 lb. flour
• 4 whole eggs

Method

1. 1

   Boil water, butter, sugar, and salt for 2 minutes.

2. 2

   Remove from heat, add flour and lemon peel.

3. 3

   When half cool, add eggs one by one.

4. 4

   Drop by spoonfuls in hot frying fat until golden brown, drain, and roll in fine sugar.

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 32. The excerpt below is the record exactly as published.

PETS DE NONNE proportions: 2>^ cups water, 3 oz. butter, i]4 oz. sugar, a pinch salt, grated rind i lemon, }4 lb. flour, 4 whole eggs

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