German Puffs

Ingredients

• twenty-six almonds
• a spoonful of orange-flower water
• one-quarter of a pound of butter
• one gill of cream or milk
• a tablespoonful of flour
• the white of one
• the yolks of two eggs

Method

1. 1

   Beat almonds very finely in a mortar, with orange-flower water to prevent their oiling.

2. 2

   Then add warmed butter, cream or milk, flour, and mix in all the ingredients well, sweetening them to taste.

3. 3

   Have ready some buttered cups, fill them with the mixture and bake for half an hour.

4. 4

   Serve with a wine sauce.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 88. The excerpt below is the record exactly as published.

GERMAN PUFFS BEAT twenty-six almonds very finely in a mortar, with a spoonful of orange -flower water to prevent their oiling. Then add one-quarter of a pound of butter, warmed, one gill of cream or milk, a tablespoonful of flour, the white of one and the yolks of two eggs

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