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Puff Balls
From Original White House Cookbook, 1887
Serves 1
Nice accompaniment to a meat dinner.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 173. The excerpt below is the record exactly as published.
PUFF BALLS. A PIECE of butter as large as an egg stirred until soft ; add three well-beaten eggs, a pinch of salt and half a teacupful of sour cream. Stir well together, then add enough flour to make a very thick batter
Cook this with the app: pantry check, scaling, and the assistant.