Breakfast Puffs

Ingredients

• Two cups flour
• two cups sweet milk
• three eggs
• one saltspoon of salt

Method

1. 1

   Make a batter of the flour and milk; add beaten yolks, then beaten whites, fill hot iron muffin rings half full and bake half hour in a quick oven.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 127. The excerpt below is the record exactly as published.

BREAKFAST PUFFS. Two cups flour, two cups sweet milk, three eggs, one salt- spoon of salt. Make a batter of the flour and milk ; add beaten yolks, then beaten whites, fill hot iron muffin rings half full and bake half hour in a quick oven. Mrs. George Sinsabaugh. 218 landmarks club cook book. GRAHAM BISCUIT. One quart flour,, two teaspoons cream tartar, one of soda, one pint of milk, two tablespoons lard or butter, salt to taste, two tablespoons molasses. Bake three-quarters hour. Mrs. J. D. Hooker. LIGHT GEMS. One egg beaten very light, one and a half cups buttermilk or sour milk, one even teaspoon soda, one even teaspoon bak- ing powder, flour enough for a stiff batter, half teaspoon salt. Bake fifteen minutes in quick oven. Mrs. Sumner Hunt. POP-OVERS. One cup flour, one large egg, one cup of milk, one level tea- spoonful of salt. Mix all together and bake about thirty min- utes in a moderate oven. Use gem pans. Harriet S. Bishop. GERMAN PUFFS. Mix three eggs, add one saltspoon of salt

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