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Nastrini di Monache
Nastrini di Monache/Nuns' Lappets (Italian sweet fritters served with lemon-flavored sauce)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Recipes for Food Reformers" by Maria Gironci (1905)

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For Nastrini di Monache (pastry dough)
6 ounces flour
2 eggs
2 tablespoons sugar
1/2 pint milk

Lemon Sauce
3 lemons
4 ounces caster-sugar
1 ounce butter


For pastry dough

Put on a pasteboard six ounces of flour; make a hole in the center, and put in two eggs, two tablespoonfuls of sugar, and half a pint of milk.

Well work the paste, let it stand for ten minutes, then roll it out into a very thin sheet; fold over, and cut with paste-wheel into strips one inch long and two inches wide; fold the two ends one over the other.

Fry in boiling butter a golden color; sprinkle with sugar.

Serve with lemon sauce.

For Lemon sauce

Put in a small saucepan the juice of three lemons and the grated rind of one, four ounces of castor-sugar, one ounce of butter, and half a pint of water.

Stir over very slow fire for ten or twelve minutes.


The recipe in this entry was taken from "Italian Recipes for Food Reformers" translated and arranged by Maria Gironci. The book was published in London by George Bell and Sons in 1905. Most of Maria Gironci's recipes in "Italian Recipes for Food Reformers" were originally published in the author's first book, titled, "Recipes of Italian Cookery." The second edition of this cookbook was published in 1892 in London by Gaskill & Webb. "Italian Recipes for Food Reformers" caters to vegetarians, omitting all meat-based dishes. Unfortunately, Maria Gironci's wonderful cookbooks are not yet available at www.archive.org, though reprints are available through reputable publishers. According to the Library of Congress all books published before 1923 are in the public domain.... Photo: Mary Melfi.

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