Graham Puffs No. 2
From Every-day dishes and every-day work, 1897
Mix until light and airy before adding egg whites.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 28. The excerpt below is the record exactly as published.
Graham Puflfs No. 2. — Beat the yolks of two eggs in two cup- t'uls of ice-water; then add gradually, beating well meantime, three and one-fourth cupfuls of graham flour
Cook this with the app: pantry check, scaling, and the assistant.