Puffs

Ingredients

• Two eggs
• 2 cups flour
• 2 cups milk
• 1 tablespoon butter

Method

1. 1

   Mix eggs and 1 cup milk, then flour, then add second cup of milk and melted butter.

2. 2

   Bake for 35 minutes in a moderately hot oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 43. The excerpt below is the record exactly as published.

tablespoons butter, 15 cups sweet milk, 3 teaspoons baking powder. Mix powder with flour and meal, put all ingredients together and stir 5 minutes. Quick oven. Mrs. Mooptre. PORTERHOUSE ROLLS.—Two quarts sifted flour, 1 pint heated milk, 2 pastryspoons sugar, 2 pastryspoons melted butter, $ cup yeast, salt (put in at night); in morn- ing, 4 teaspoon soda fruit. Mix flour in slowly. Don’t make too stiff. MILK ROLLS.—Seald 1 pint milk ; when cool enough, add 1 small teaspoon salt, I tablespoon white sugar, and the largest 4 of a yeast cake. Mix a sponge as you would for BREAD, BISCUITS AND ROLLS. M15 bread ; let it rise over night; in the morning add 4 cup of melted butter and 2 tablespoons of sugar. Knead quite soft and let rise again. Then roll out and put in the tins. Let them rise pretty light, and bake in a moderate oven. Mrs JAmeEs Hoaa. PARKER HOUSE ROLLS.—Seald 1 pint milk ; while hot add 1 tab'espoon butter, 2 tablespoons sugar, 1 scant tablespoon salt ; when cool, add 1 cup yeast or } compressed yeast cake. Add flour enough to make a stiff batter and set in a warm place to rise; when light, knead well and let rise again. When light, knead, roll out on bake-board to $ inch thickness, spread lightly with butter and cut with round cake cutter, fold one half over the other and place in pan; set aside to rise. When light, bake in quick oven from 10 to 15 minutes. Mrs. N. W. E. KIna. LONDON BUNS.—Two pounds flour, $ pound white sugar, $ pound butter, 2 pounds stoned raisins, 4 teaspoons baking powder, a few drops essence lemon, 2 eggs, 14 tea- cups milk, a little candied peel cut into strips. Rub butter into flour, add peel, sugar, raisins and baking powder. Beat eggs well, take out enough egg to brush over buns, add essence and milk to the egys, add cther mixture, making a rather stiff dough ; mix witha wooden spoon. Put mixture by spoonfuls into well-buttered tins, brushing each bun over with egg. Stick a small piece of lump sugar on the top of each and cook in a quick oven for $ hour. Mrs. HARRISON. BUNS.—One cup of yeast, 3 cups of warm milk, 3 cups of sugar, and a little flour to make a thin batter. Let rise over night; in the morning add 1 cup melted butter, a little salt, $ teaspoon saleratus, currants or ‘raisins. Let it rise again before moulding, then roll and cut as biscuit ; let rise again, and bake. When taken from the 116 BREAD, BISCUITS AND ROLLS. oven, brush over with a little sugar dissolved in milk. Mrs. J. K. Ross. CURRANT BUNS.—Two potatoes, 14 pints flour, 1 pint water strained from the potatoes, 1 teacup yeast. Mash the potatoes with the flour, mix the hot potato water in, when cool enough, stirin the yeast and let it stand in warm place for 4 or 5 hours, then add the following: 4 teacup lard worked into 1 pound flour, then mix in the sponge and work for a little time, add 3 teacups sugar and 1 of currants, then flour until right thickness. Let rise til] next morn- ing. L. T. WHISH. BUNS.—Size coffee-cup dough. Make much stiffer than for bread. Let rise quite light, roll about 4 inch thick, spread with butter or dripping, sugar and currants. Roll together and cut in small pieces; close at ends to keep in fruit. Place in well-buttered tins to get very light. Bake in a hot oven for 20 minutes. Miss Mary Ross. LEMON BISCUIT.—Mix 2 cups white sugar with 1 cup lard, 2 eggs beaten with 1 teaspvon oil of lemon, 4 tea- spoon salt, 14 cups sweet milk and 2 tablespoons powdered ammonia dissolved in the milk. Add all the flour you can mix, roll out, cut, and bake quickly. EpNA FREEK,. MUFFINS.—One cup sweet milk, 1 ege, 1 tablespoon sugar, 2 cups flour, 1 teaspoon cream tartar, $ teaspoon soda, butter size of an ege. Bake in quick oven in muffin tins. Mrs. Justin EDWARDS, MUFFINS.—One pound flour, 2 tablespoons sugar, 6 teaspoons baking powder, 2 eggs, $ cup butter, 2 cups sweet milk. Mix flour, sugar and baking powder, flake in butter, beat eggs and add milk. This will make 1 dozen muffins. Bake 20 minutes in a quick oven. Miss D. BREAD, BISCUITS AND ROLLS. 147 GRAHAM FLOUR MUFFINS.—-One tablespoon but- ter, $ cup brown sugar, 2 eggs, 2 cups sour milk or butter- milk, small teaspoon soda, a little grated nutmeg, salt, flour enough to thicken. H. CARLEY. MUFFINS.—One egg beaten, 1 cup milk, 1 cup flour, 2 teaspoons baking powder. 1 good teaspoon melted butter, anda little salt. Beat egg and milk together, then add flour, butter and powder. ANNIE F. DYMENT. PUFFS.—Two eggs, 2 cups flour, 2 cups milk

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