PuFFETS

Ingredients

• two heaping tablespoonfuls of cream tartar
• three pints of well-sifted flour
• three eggs well beaten
• one cup of sugar
• one cup of soft butter
• one pint of milk
• one teaspoonful of soda

Method

1. 1

   Mix cream tartar with flour, beat eggs, sugar, and butter, add milk with dissolved soda, then mix lightly.

2. 2

   Bake in a dripping-pan for thirty minutes and cut into small squares.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 310. The excerpt below is the record exactly as published.

even eggs well beaten, three-quarters of a pound of beef suet chopped very fine, two pounds of stoned raisins, one pound of currants, a small quantity of cinnamon and cloves, quarter of a pound of citron, two nutmegs. Boil it three hours, and have the water boiling when it is put in; also have a tea-kettle of hot water to fill up the pot. Carrot Plum Pudding. — One-quarter pound of flour, one-quarter pound of suet, one-quarter pound of grated carrots (raw); one-quarter pound of potatoes, mashed free from lumps ; one-quarter pound of currants, one-quarter pound of raisins, one ounce of candied peel, a little nutmeg and other spices mixed together. No liquid is required to mix this pudding ; the carrots will give sufficient moisture ; and if they are fresh and fine, it is impossible to detect their presence in the pudding. Boil six hours and serve with good brandy sauce. PuFFETS. — Beat two heaping tablespoonfuls of cream tartar in three pints of well-sifted flour; beat three eggs well; one cup of sugar; one cup of soft butter ; add one pint of milk, into which dissolve one teaspoonful of soda

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