Puffets
From Temperance cook book, 1887
Serves 8
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 Temperance cook book (1887) by Mary G. Smith, page 70. The excerpt below is the record exactly as published.
PUFFETS. One quart of flour, one pint of sweet milk, three teaspoonfuls of Equity baking-powder, one-half teaspoonful of salt, a piece of 118 BREAKFAST AND TEA CAKES. butter the size of an egg, three eggs, two tablespooufuls of white sugar. Beat the butter, sugar and the yolks of eggs, till very light; add the milk and flour, with the baking-powder; lastly, the whites of the eggs, beaten to a stiff froth. Bake in gem-pans, in a quick oven. COFFEE CAKE. One cup of melted butter, one and one-half cups sweet milk, one-half cup of sugar, one-fourth of a cake of compressed yeast, or one-half of home-made, three eggs; season with nutmeg or cinnamon. Mix as stiff as you would pound cake; set to rise over night, with all the ingredients well stirred in. In the morn- ing, add teaspoonful of salt, stir well and put in a well greased dripping-pan; set to rise. In the same bowl you have stirred the cake, put one-half teaspoonful of flour, one tablespoonf ul of sugar; rub well together, and when the cake is light, brush it over with a pastry brush with melted butter, strew over the sugar crumbs, and if you like, some blanched almonds, or sprinkle with cinna- mon. Bake in a hot oven. Serve with coffee for breakfast. DROP BISCUITS. Three cups of sweet milk, four cups of flour, a piece of butter the size of an egg
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