Cornflour Puffs

Ingredients

• lqt. of milk
• 8 piled table-spoonfuls of Corn-flour
• 4 table-spoonfuls of moist sugar
• a grated nutmeg
• eight eggs
• the strained juice of one lemon
• about 2 table-spoonfuls of caster sugar

Method

1. 1

   Put milk into a saucepan, and when it boils, stir in Cornflour, sugar, and nutmeg.

2. 2

   Stir vigorously and boil for fifteen minutes, then cool.

3. 3

   Beat eggs to a light froth, and when the batter is cold, stir in gradually.

4. 4

   Butter cups, fill them three-quarters full with the mixture, and bake in a moderate oven.

5. 5

   Prepare a sauce with butter, lemon juice, caster sugar, and nutmeg, stir until creamy.

6. 6

   Serve puffs with sauce and garnish with jam.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 492. The excerpt below is the record exactly as published.

Cornflour Puffs. — (1) Put lqt. of milk into a saucepan, and when it boils stir in gradually 8 piled table-spoonfuls of Corn- flour, 4 table-spoonfuls of moist sugar, and a grated nutmeg. Stir vigorously over the fire and let it boil for fifteen minutes, take it off, and set it away to cool. Beat eight eggs to a light froth, and when the batter is cold stir them in gradually. Butter some cups, three-parts fill them with the mixture, and bake well in a moderate oven. Put a lump of butter in a sauce- pan with the strained juice of one lemon, about 2 table-spoonfuls of caster sugar

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