German Puffs
From Cassell's dictionary of cookery, 1892
Serves 4
Serve hot with wine or sweet sauce. Time to bake: twenty minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 594. The excerpt below is the record exactly as published.
German Puffs.- Put a quarter of a pint of new milk into a saucepan, -VAdthtwo ounces of fresh butter. When it boils, mix smoothly with it two table-spoonfuls of flour, a pinch of salt, half a small nutmeg, grated, and one heaped table-spoonful of sugar. When cool, add two well-beaten eggs
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