Lady Abbess' Puffs
From Cassell's dictionary of cookery, 1892
Serves 6
Time to bake: an hour or more. Sufficient for a dozen and a half puffs.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 789. The excerpt below is the record exactly as published.
Lady Abbess' Puffs. — Blanch sis ounces of Jordan almonds. Throw them into cold water as they are done, and afterwards wipe them dry and pound them in a mortar, adding a few drops of rose or orange-flower water everj' now and then to prevent them oiUng. Slix with them a quarter of a pound of finely-sifted loaf sugar and half an ounce of fresh butter. Pound to a smooth paste. Spread this evenly and thinly on smaU buttered patty-pans, and bake in a verj' slow oven iintil the puJis are crisp. Before serv-ing, put a little LAD ( 352 ) LAM jam into each, and cover it with whipped cream
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