Graham Puffs

Ingredients

• One pint of Graham flour
• one egg
• teaspoon salt
• one tablespoon baking powder
• wet with milk or water

Method

1. 1

   Mix ingredients and bake.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new home cook book (1896), page 122. The excerpt below is the record exactly as published.

one egg, piece butter size of a walnut, a little salt ; to be baked in scallops in a very quick oven. This rule makes twelve. 20 306 THE HOME COOK COOK. POP OVEES. Mrs. King. Three cups of milk, three cups flour, three eggs, a little salt, one tablespoon melted butter put in the last thing ; two tablespoons to a puff. COEN POP OVERS. Mrs. A. T. Hall. One pint sweet milk scalded ; stir into the hot milk a coffeecup of corn meal, a piece of butter half the size of an egg, a little salt, three eggs well beaten, and stirred in the last thing. No soda. EOSETTES. Mrs. A. S. Ewing. Mix a quart of milk into a pint of flour, beat the whites and yolks of three eggs separately, one tablespoon of butter cut fine into the mixture, half teaspoon salt ; add the stiffly beaten whites of eggs last of all. Bake in well warmed and greased rosettes or muffin pans. PUFFS. Mrs. Wren. Two eggs beaten separately, two cups of milk, two cups of flour, butter the size of a walnut ; drop into hot irons and bake quickly. YPSILANTI COCOANUT PUFFS. One grated cocoanut, a little over one-half pound pul- verized sugar stirred in the whites of three eggs, beateir VALUABLE KECIPES. 307 light ; drop in small cakes on a dripping pan. Bake in a very quick oven. PUFFS. Four cups of milk, four cups of flour, four eggs, butter the size of two eggs ; put in cups half full, and bake for tea or breakfast. GExiHAM PUFFS. Mrs. O. S. Wheelock. One pint of Graham flour, one egg, teaspoon salt, one tablespoon baking powder ; wet with milk or water

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