Puffs (Boston)

Ingredients

• 4 ounces of Butter
• 4 lb. of Flour
• 6 or 3 Eggs
• 1 pint of Water

Method

1. 1

   Put water in a saucepan, add butter, boil slowly.

2. 2

   Stir in gradually the flour, beating well, then boil a few minutes.

3. 3

   Turn out to cool, beat in the yolks of the eggs, and last the whites, beaten to a stiff froth.

4. 4

   Drop from a spoon on sheets of greased paper laid upon a pan or tin, in a hot oven, for twenty minutes.

5. 5

   When baked, slit open and fill it with some jam; serve hot.

Nutrition per serving

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 67. The excerpt below is the record exactly as published.

PUFFS {BOSTON). (A nice Tea Cake.) Ingredients. 4 «». of Butter. 4 lb. of Flour, 6 or 3 Eggs. 1 pint of Water. Put water in a saucepan, add butter, boil slowly. Stir in gradually the flour, beating well, then boil a few minutes. Turn out to cool, beat in the yolks of the eggs, and last the whites, beaten to a stiff froth. Drop from a spoon on sheets of greased paper laid upon a pan or tin, in a hot oven, for twenty minutes. When baked, slit open and fill it with some jam ; serve hot. [Note to Pancakes, p. i6i (Mrs. Brink's recipe).— Pancakes after this recipe are excellent served with Stewed Fowl as follows (an old-fashioned German entree, Miss Leisching's recipe).] Take one chicken (or white-legged fowl), one ounce of butter

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