Nonpareils

Nonpareils
For other uses, see Nonpareil (disambiguation).

[[File:Nonp frosted wedding cake calls for nonpareils as decoration. By the early 19th century, colored nonpareils seem to have been available in the U.S. The popular cookbook author Eliza Leslie suggests the use of red and green nonpareils for decorating a Queen cake, but strongly suggests white nonpareils are most suitable for pink icing on a pound cake in her 1828 Seventy-five Recipes for Pastries, Cakes and Sweetmeats.[1]

Fairy bread: Nonpareils on sliced bread

In 1844, Eleanor Parkinson, of a well-known Philadelphia family of professional confectioners, first published her book The Complete Confectioner,[2] in which she described how to make nonpareils following her comfit-making procedure. It was not for the faint-hearted, as it involved multiple hot pots, hot syrup, a steady hand, and a good deal of patience.

In the United States, traditional nonpareils gave way for most purposes by the mid 20th century to "sprinkles" (known to many as "jimmies"), confections nearly as small but usually oblong rather than round and soft rather than brittle. Like nonpareils, their function is more decorative than gustatory as their actual taste is indistinct, and the products they are applied to are usually themselves very high in sugar. Candy-covered anise seeds called muisjes, sometimes mistaken for traditional nonpareils, are frequently offered at breakfast in the Netherlands to be served on bread and butter.

In Australia and New Zealand, hundreds-and-thousands are almost always eaten on top of patty cakes or on buttered bread as fairy bread, as festive items at children's birthday parties.

Nonpareils also denote a popular confection: a round flat chocolate drop with the upper surface coated with nonpareils. Nestlé makes a variety marketed as Sno-Caps. In Australia, these confections are commonly known as chocolate freckles, or simply freckles[3].

Nonpareils are also sold in United Kingdom as Jazzles.

See also

References

  1. ^ Leslie, Eliza. "Seventy-five Recepts for Pastry, Cakes, and Sweetmeats". Feeding America: The Historic American Cookbook Project. http://digital.lib.msu.edu/projects/cookbooks/html/books/book_09.cfm. Retrieved 2009-11-19. 
  2. ^ Parkinson, Eleanor. "The Complete Confectioner". Feeding America: The Historic American Cookbook Project. http://digital.lib.msu.edu/projects/cookbooks/html/books/book_23a.cfm. Retrieved 2009-11-19. 
  3. ^ "Sweeties Online". Archived from the original on 2007-11-21. http://web.archive.org/web/20071121110343/http://www.sweetiesonline.com.au/products.php?cate_id=9&page=1. Retrieved 2010-02-10. 

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