Poffertjes

Ingredients

• 1 lb. of Butter
• 1 pint of Milk or Water
• 1 lb. of Flour
• 6 Eggs
• 1 lb. of Lard

Method

1. 1

   Add the butter to boiling milk or water, then stir into it the flour gradually over the fire till it ceases to adhere to the saucepan or spoon; let the mixture cool on a dish, then stir in the egg, yolks and whites whisked separately.

2. 2

   Put the lard into a saucepan; when it boils well, put lumps of dough about a teaspoonful at a time into the saucepan, keeping the puffs down with a skimmer till they are a light brown colour.

3. 3

   Serve hot with white sugar.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 67. The excerpt below is the record exactly as published.

lb. of Flour, 6 or 3 Eggs. 1 pint of Water. Put water in a saucepan, add butter, boil slowly. Stir in gradually the flour, beating well, then boil a few minutes. Turn out to cool, beat in the yolks of the eggs, and last the whites, beaten to a stiff froth. Drop from a spoon on sheets of greased paper laid upon a pan or tin, in a hot oven, for twenty minutes. When baked, slit open and fill it with some jam ; serve hot. [Note to Pancakes, p. i6i (Mrs. Brink's recipe).— Pancakes after this recipe are excellent served with Stewed Fowl as follows (an old-fashioned German entree, Miss Leisching's recipe).] Take one chicken (or white-legged fowl), one ounce of butter, half a pint of water, half a pint of good stock, two onions, some white pepper, a little grated nutmeg, a little parsley. Cut up the chicken nicely jointed, let it simmer for an hour. Then have ready four pancakes lightly baked o 2 '95 P] " POFFERTJES." and rolled up and cut in halves, and gently laid in the sauce, not to break them, for a few minutes. Serve nicely in an entrie dish, and garnish with the pancakes cut in rings. Should the gravy in which the chicken has stewed require thickening, whisk up an egg with a squeeze of lemon, stir it into the stock quickly after the chicken, etc., has been dished, and pour over the whole. Very good. [Note.— "Po/ifertjes" is an old Dutch Pudding Recipe worth preserving.] '' POFFERTJES." Ingredients. A lb. of Butter. i pint of Milk or Water. j lb. of Flour. 6 Eggs. I lb. of Lard

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