vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
German Puffs
From Modern cookery, in all its branches, 1884
Serves 6
Use candied citron or orange rind for added flavor.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 425. The excerpt below is the record exactly as published.
GERMAN PUFFS. Pound to a perfectly smooth paste two ounces of Jordan iflmonds and six bitter ones ; mix with them, by slow degrees, tli£ CHAP. XXlII.] SWEET DISHES* 435 yolks of six, and the whites of three eggs. Dissolve in half a pint of rich cream, four ounces of fresh butter, and two of fine sugai ; pour these hot to the eggs, stirring them briskly together, and when the mixture has become cool, flavour it with half a glass of brandy, of cuirasseau, or of orange-flower water
Cook this with the app: pantry check, scaling, and the assistant.