Puffet

Ingredients

• one cup of butter
• one quart of warm milk
• one teaspoon of salt
• four eggs
• half a teacup of homemade yeast
• one pint and a half of flour

Method

1. 1

   Melt butter in warm milk, add salt.

2. 2

   Beat eggs and add to lukewarm milk.

3. 3

   Stir in yeast and gradually add flour until a thick batter forms.

4. 4

   Beat hard, place in greased pans, let rise, and bake.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 132. The excerpt below is the record exactly as published.

PUFFET 239 a golden brown. Serve with maple syrup, or with cream and fruit, or merely with butter. POTATO PUFFS Boil and mash three large potatoes. Add one teaspoon of salt and one teaspoon of sugar. Mix together. Add one tablespoon of melted lard and one beaten egg. Dissolve half a yeast cake in nearly a teacup of lukewarm milk. Stir this into the potatoes, and add enough flour to make a stiff dough ; that is, about one cup and a half, perhaps a little more. Set Popover Cups the dough to rise at two o'clock in the afternoon if you want the puffs for an evening meal. When light, roll out thin. Cut with a large biscuit cutter. Set to rise for two hours more, and bake in a quick oven a very light brown. PUFFET Melt one cup of butter into one quart of warm milk. Add one teaspoon of salt. Beat four eggs very light. Add them to the milk when it cools enough to be lukewarm, and also put in half a teacup of homemade yeast, or one cake of com- pressed yeast dissolved in cold water. Have in another pan one pint and a half of flour

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