German Puffs
From The new home cook book, 1896
Serves 2
For Sauce: Beat the whites of five eggs to a stiff froth, and one coffee cup powdered sugar, and the juice of two oranges; turn the pudding from the cups onto a platter, and cover with the sauce just before sending to the table.
Presented as published in 1896. 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 The new home cook book (1896), page 86. The excerpt below is the record exactly as published.
GERMAN PUFFS. H. M. Brewer. One pint sweet milk, five tablespoons flour, one table- spoon melted butter, six eggs, leaving out the whites of three
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