Austrian Puffs

Ingredients

• three ounces of almonds
• a little rose-water
• three table-spoonfuls of finely-sifted sugar
• three ounces of butter
• three table-spoonfuls of flour
• a cupful of new milk or cream

Method

1. 1

   Pound almonds with rose-water to a paste.

2. 2

   Add sugar, melted butter, flour, and milk or cream.

3. 3

   Mix well, oil patty-pans, fill half, and bake in a moderate oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 187. The excerpt below is the record exactly as published.

three ounces of butter. Let them stew very gently till tender. Then heat the contents of a two-pound tin of Australian beef. Place it on a hot dish, and the tomatoes round it, and serve with mashed potatoes. Probable cost, 2s. 4d. Sufficient for four persons. Time to stew the tomatoes, half an hour ; to wann the meat, ten minutes. Australian Mutton.— Nearly all the recipes which have been given for Australian beef will apply to Australian mutton. Australian Mutton, Boiled, and Caper Sauce.— Make half a pint of caper sauce. Take the top off a tia of mutton, and place it in a saucepan with boiling- water, but do not_ let the water be high enough for any to enter the tin. Let it become thoroughly heated, then titm it on a dish, and serve it -with turnips, caiTots, potatoes, and the sauce. Time, quarter of an hour to heat the mutton. Probable cost, 2s. Sufficient for four or five persons. Australian Mutton and Stewed •Carrots. — Scrape half a dozen carrots, boU them imtil tender, draiu and choj) them into small pieces. Melt a piece of butter the size of an egg iu a saucepan, stir smoothly into it a table-spoonful of fioiu- ; add a cupful of milk, a table-spoonful of boiled and chopped parsley, the carrots, a little grated nutmeg, salt, and pepper. Let all simmer together for a few minutes. Put ra one pound of mutton, let it get hot, then servo in a hot dish. Time, half an houi". Probable cost, lOd. Sufficient for thi-ee persons. Australian Potted Meat. — Mince very finely the lean part of the meat, remove the skinny parts, and flavour rather highly with pepper, salt, and a little powdered allspice. Pound it in a mortar, adding- from time to time a little oiled butter, until It is quite smooth. Press it iuto pots, and pom- a little clarified butter over the top of each pot. Time to pre- pare, twenty minutes. Allow one pound for five persons. Probable cost, 9d. Austrian Pudding.— Mix one poimd of flour with, a quarter of a pound of finely-shred suet. Add a pinch of salt, a heaped tea- spoonful of baking-powder, a table -spoonful of chopped lemon-rind, and a table-spoonful of moist sugar. Mix a large breakfast-cupfid of lukcwai-m milk with a cupful of good treacle ; stir it into the floui-, poui- all iato a well-oiled mould, and tie it in a floured cloth. Serve with sweet sauce. Time to boil, three hours. Sufficient for six persons. Probable cost, 8d. Austrian Puffs.- Pound tliree ounces of almonds in a mortar, with a little rose-water. When reduced to a paste, add thi-ee table- spoonfuls of finely-sifted sugar, thi-ee ounces of butter melted, .but not hot, thi-ee table- spoonfuls of floui-, and a cupful of new milk or cream

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