German Puffs

Ingredients

• 2 eggs
• 2 cups milk
• 2 cups flour
• Salt, a small teaspoon

Method

1. 1

   Beat eggs and gradually add milk.

2. 2

   Mix in salt and flour until smooth.

3. 3

   Butter coffee cups, fill with batter, and bake in a moderate oven for about half an hour.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 191. The excerpt below is the record exactly as published.

German puffs (No. 623 trebled; 24 pufls, 18 cents.) Toast and bread (6 cents.) White cake, cookies, jelly cake (from dinner.) Rhubarb stewed for sauce (13 cents.) Milk, cream 34, butter 20, coffee, tea 12. Total, $1 30; 25 persons; about 5J4 cents a plate. SAN I'RANCISCO HOTEL GAZETTE'S 54 623— German Puffs, Flannel Muffins or Popovers. Rolls, It makes a great difference whether any dish or product of skill is the present fashion or not. We have all heard of somebody's popovers and come across remarks in the farmers' papers about somebody else's popovers that wouldn't pop, without wantmg any in ours par- ticularly. So when I saw that Mary Jane, at Cedar Point Cottage, on Nipantuck Island had a stove-full of very fine ones ready for supper I admired them, and told her they were splendid and she ought to be proud that she^ could make them (as indeed she was) without yet caring to get the receipt for my books; having so many good yeast^raised fancy breads al- ready; and, besides, I had heard Mrs. Tingee condemn popovers on account of their using up her eggs too last and not being very good eating anyhow. *'But that isn't what we call 'em," said Mary Janes, "them's flannel rolls." *'They are popovers, Mary Jane," I persisted; "did you never hear of pop- overs, and popovers that wouldn't pop?" "The baker at the Nipar#uck House called 'em flannel rolls," said she, "and I guess he knew and he brought me the receipt before he went away." She heaved a little sigh and turned away as if there was nothing more to be said on that question. Afterwards, upon the very voluminous breakfast and supper bills of fare of a very large summer hotel I found printed "Kaaterskill Flannel Rolls," and in think- ing over what they might be, naturally reverted to that stove-full of "flannel rolls on Nipantuck Island, and learning almost immediately that the Grand Pacific was serving them as "muffins," the Palmer House as "German puffs" and the Mat- teson as "flannel rolls," I began to feel like a collector of coins, who has heard of a date that is not in his collection, or like one of those Dutch tulip fanciers when they heard of a new color, and started out to catch up with the procession. I soon overtook my friend the steward of the Matteson who, for the good of the public handed me this : take 2 eggs. 2 cups milk — ^a pint. 2 cups flour — 10 ounces. Salt, a small teaspoon

Cook this with the app: pantry check, scaling, and the assistant.