vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
German Puffs
From European and American cuisine, 1914
Serves 1
Serve at once in a napkin.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 365. The excerpt below is the record exactly as published.
German Pnffs. — Place Ys pli^^ ^^^^ i^ & saucepan over the fire, with 2 ounces of butter ; as soon as it boils, add 4 ounces flour, stir until formed into a smooth paste; then remove, and when nearly cold, add the yolks of 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.