Nun's Puffs

Ingredients

• Two eggs
• one table-spoonful of butter
• one teacup of milk
• one table-spoonful of lively yeast
• one pint of wheat flour
• one teaspoonful of salt
• A table-spoonful of sugar, if desired

Method

1. 1

   Beat the eggs and add the other ingredients to form a mixture of very soft bread-dough.

2. 2

   Bake in cups or small pans in a moderate oven for about three-quarters of an hour.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 19. The excerpt below is the record exactly as published.

one teaspoonful of salt ; with a spoon mix the meal and water gradually into a soft dough ; stir it very briskly for a quarter of an hour or more, till it becomes light and spongy ; then spread the dough smooth and evenly on a straight, flat board (a piece of the head of a flour-barrel will serve for this purpose); place the board nearly up- right before an open fire, and put an iron against the back to support it ; bake it well ; when done cut it in squares ; send it hot to table, split and buttered. Rice Muffins. To half a pint of rice boiled soft add a teacupful of milk, three eggs well beaten, one table-spoonful of butter ; add as much flour as will make it the consistence of pound- cake batter ; drop them about in the baking-pan so that they will not touch ; they will bake in ten minutes, and do not require turning ; cook inside a stove. Rice Drop Cakes. Half a pint of small hominy boiled, half a pint of milk, a pint of corn meal sifted, or rice flour, a large table- spoonful of butter, and a teaspoonful of salt. Beat all well together, and drop on tin sheets, to be baked in a stove. VIMOINLA. COOKERY-BOOK. 29 Poet Royal Corn Cakbs. (From a Booth Carolina Lady.) One pint of fine corn meal, four table - spoonfuls of wheat flour, one quart of milk, three eggs, a teaspoonf ul of salt. Mix the meal and flour smoothly and gradually with the milk ; beat the eggs very light, and add them. Bake on a griddle, and serve hot. Nun's Puffs. (From a South Carolina Lady.) Two eggs, one table-spoonful of butter, one teacup of milk, one table-spoonful of lively yeast, one pint of wheat flour, and one teaspoonf ul of salt. Beat the eggs well and add the other ingredients. The consistency of the mixt- ure ought to be that of very soft bread-dough, so that it may be mixed with a spoon. A table - spoonful of sugar, if desire

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