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Dutch Poffet
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 3
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 200. The excerpt below is the record exactly as published.
Dutch Poffet Mix one quart of milk, three eggs, one cnp of sugar, one cup of butter, half a cup of yeast, and flour enough to make a spoon stand in it. Let the mixture rise several hours. Bake in long tins three-quarters of an hour. Buflk Dissolve four ounces of butter in one pint of warm milk, add two pounds of flour, eight ounces of sugar mixed in the flour, a little salt, and a teacup of yeast. Set the sponge at night and knead it into a light dough in the moming. Let it rise well. Roll the dough half an inch thick, cut out the rusks, and let them rise again. Beat an egg and brush over the top with a feather and bake in a hot oven. Velvet OakeB Mix two teaspoons of cream of tartar in one quart of flour and one teaspoon of soda in one pint of milk. Add one cup of sugar
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