Chocolate Puffs
From Buckeye cookery, 1892
Serves 1
Chocolate puffs can be made by adding two ounces of grated chocolate mixed with the corn starch.
Presented as published in 1892. 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 Buckeye cookery (1892), page 62. The excerpt below is the record exactly as published.
whites of two eggs, stirring into them very gradually two tea-cups powdered sugar and two table-spoons. corn starch; bake on buttered tins fifteen minutes in a warm oven, or until slightly brown. Chocolate puffs
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