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Parmesan Puffs
From Soyer's standard cookery, 1912
Serves 6
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 212. The excerpt below is the record exactly as published.
Parmesan Puffs. Mix four and a half ounces of breadcrumbs, four ounces of Parmesan cheese, two ounces of butter, half a teaspoonful of cayenne pepper and salt, and two eggs
Cook this with the app: pantry check, scaling, and the assistant.