German Puffs, Almond

Ingredients

• one ounce of sweet almonds
• two ounces of bitter almonds
• four table-spoonfuls of new milk
• a dessert-spoonful of flour
• the yolks of three eggs
• the whites of two eggs
• a tiny pinch of salt
• a table-spoonful of sugar

Method

1. 1

   Blanch and pound almonds, mix with milk and flour.

2. 2

   Add eggs and salt, beat thoroughly.

3. 3

   Fill buttered cups and bake.

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.

wo ounces of sweet almonds, blanched and pounded, three table- spoonfuls of sifted loaf sugar, three ounces of stoned raisins, half a tea-siDoonful of powdered cinnamon, and the yolks of three eggs. Add each ingredient separately, and mix thoroughly. Butter a mould, and, just before pouring the I mixture in, add the whites of the eggs, beaten j to a solid froth. Cover with buttered paper, tie in a cloth, and boil. Turn out, and serve with German pudding sauce {see German Pudding Sauce). Boil an hoirr and a half. Probable cost. Is. 2d. Sufficient for five or six persons. German Pudding Sauce.— Boil half a pint of light wine with tha-ee large lumps of sugar. AVlien quite hot, pour the wine over the yolks of two eggs, and beat thoroughly over a slow fire, till it froths and looks like custard. The sauce must on no account boil, or it will curdle. Just before serving, add the juice of a lemon. Time, a few minutes to prepare. Pro- bable cost, 3d., exclusive of the wine. Sufficient for nearly three-quarters of a pint of sauce. This is a very good sauce for a boiled pudding. 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. Butter some cups, rather more than half fill them with the mixture, and bake in a good oven. Serve as hot as possible, with wine or sweet sauce. Time, twenty minutes to bake. Probable cost, 6d. Sufficient for five cups. German Puffs, Almond. — Blanch and pound one ounce of sweet, and two of bitter almonds, with a little orange-flower or rose- water; add four table-spoonfuls of new milk, and a dessert-spoonful of flour, smoothly mixed with another table-spoonful of millv, the yolks of three and the whites of two eggs, a tiny pinch of salt, and a table-spoonful of sugar

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