Fruit Puffs
From The farm cook & rule book, 1923
Serves 3
Make a filling for these by grating the 2 squares of chocolate and melting it over hot water. When melted add the sugar, 1 tablespoonful of butter, 1 well beaten egg and the salt. Cook in a double boiler until the mixture thickens. Then add the fruit preserves and vanilla. Pear, strawberry and peach preserves make delicious fillings.
Presented as published in 1923. 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 The farm cook & rule book (1923) by Nell Beaubien Nichols, page 46. The excerpt below is the record exactly as published.
% cupful butter '1 cupful powdered sugar % cupful sliced canned peaches 1 egg white Cream the butter, add the sugar and beat until light. Whip in the fruit and the stiffly beaten egg white. Fruit Puffs y2 cupful butter 2 cupfuls hot water 5 eggs 1% cupfuls flour 2 ounces chocolate % cupful preserved fruit 14 cupful milk 1 teaspoonful vanilla % cupful sugar % teaspoonful salt 1 egg
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