Breakfast Puffs

Name: Breakfast Puffs
Ingredients: One pint milk; two eggs; a little salt; teaspoon soda; two of cream tartar; butter size of a walnut; a pint and a half of flour

From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894

Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 1. The excerpt below is the record exactly as published.

Breakfast Puffs. One pint milk, two eggs, a little salt, teaspoon soda, two of cream tartar, butter size of a walnut, melted; put all into the milk, then stir thoroughly in a pint and a half of flour

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