vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Puffs
From Cassell's dictionary of cookery, 1892
Serves 1
Time to bake: about 20 minutes.
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 1325. The excerpt below is the record exactly as published.
Potato Puffs.— Put three table-spoonfuls of new milk into a clean saucepan with a couple of ounces of fresh butter, the thin finely -minced rind of a small lemon, and two table-spoonfuls of sifted sugar. Let the milk heat very gently until the butter is dissolved. Add gradually three ounces of boiled potatoes, dry and floury, and beat the mixture until it is light and per- fectly free from lumps. Stir in the well-beaten yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.