Chocolate Puffs

Ingredients

• Two eggs
• 1% cups of sugar
• one-half cup sweet milk
• one oz. chocolate
• one cup flour
• baking powder

Method

1. 1

   Mix ingredients and steam for 85 minutes.

2. 2

   Serve with desired sauce.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 29. The excerpt below is the record exactly as published.

ne- -half cup sweet milk, one oz. choc baking powder sifted in one cup flour. Steam 85 minutes Serve with any desired sauce. | “PUFFS (Date)—This amount will make five or six cups ne egg, one-half cup granulated sugar, one tablespoon but ‘ter worked through one-half cup flour, as for pie crust; one half cup milk (sweet), one scant teaspoonful baking powder, half a cup of chopped dates. Add the baking powder to the flour before putting in the butter, mix well, fill small cus tard cups half full, steam 80 minutes. Do not let the water » stop boiling. Serve with cream and sugar or whipped cream RICH CREAM (Frozen)—Cook till very soft a cup of ce, th water just to cover; add the juice of one lemon to the When the rice is done uncover it and let it stand i he oven with the door open till it has steamed dry; the dda cup of thick sugar and water sirup; let it stand half — an hour, drain it, add a cup of whipped cream and stir i into a quart of well- frozen plain vanilla ice cream; when rm put in a mold; pack this in ice and.salt and let it. sta 1d two hours to ripen, ; ra OUFFLE (Fruit)—Strawberries, red raspberies. or peach mat an be used. Into a rather large dish break white of ~ e egg, two-thirds cur of granulated sugar, one cup | br uit, beat hard with egg beater or silver fork . -unti rms a stiff dressing. . Use with any tworlayers cak en neha on tOD a: up mit < SOUFFLE (orange) Make a ‘rich’ cuatard® and: pour over stale sponge-cake cut into small cubes and saturated ~ eae ater. juice. Cover with meringue, brown nicely and a Pp at - The strawberry sauce can be made as thin as wanted by inst creasing the amount of fruit juice. ' _ WHIP (Apple)—Grate one good-sized apple, then. whip whites of two eggs about half stiff; put in apple and one cup granulated sugar, and whip till very light. Set in co place till ready to use, then whip down and serve on sma ? plates or ice cream dishes; one large spoonful of app _ whip, then maple mousse in center, with -cherries on to _ Makes a fine looking dessert and is also very good. : WHIP (Prune)—Cook 12 large prunes until tender, ch _ fine; beat whites three eggs with pinch of salt, add one-third ~ cup sugar, one-fourth teaspoon baking powder; add prunes, | BOY: bake 30 minutes; set pan in another pan of cold water an ‘ae _ put. in the oven to bake. Sauce—Yolks three eggs beaten, add one-third cup sugar, 1% cups milk, stir on the stove un- til it comes to boiling point; take from the fire, add one _ teaspoon vanilla and cover dish. This is such a good des- - sert you can feed it to any invalid. > ‘WHIP (Prune Nut)—One pound prunes stoned and chop- - ped, whites of four eggs and one cup sugar beaten lightly, _ one-half cup chopped walnuts. Bake. until brown. Serve _ with whipped cream or vanilla ice cream. age eye Doughnuts Two eggs and 1% cups of sugar

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