German Puffs
From The new home cook book, 1896
Serves 2
Presented as published in 1896. 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 new home cook book (1896), page 86. The excerpt below is the record exactly as published.
GERMAN PUFFS. H. M. Brewer. One pint sweet milk, five tablespoons flour, one table- spoon melted butter, six eggs, leaving out the whites of three ; bake in buttered cups, half filled, twenty minutes in hot oven. For Sauce. — Beat the whites of five eggs to a stiff froth, and one coffee cup powdered sugar, and the juice of two oranges; turn the pudding from the cups on to a platter, and cover wath the sauce just before sending to the table. GERMA^f PUFFS. Mrs. E. P. Thomas, Rockford, 111. One pint sweet milk, four eggs, five tablespoons flour, and a little salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.