Puffs

Ingredients

• one teacup of sweet cream or milk
• two raw eggs

Method

1. 1

   Stir briskly, adding the two raw eggs separately.

2. 2

   Roll a tablespoon of this in flour and fry in a deep pan of boiling lard to make the puffs.

3. 3

   Do not put in too many puffs at a time or they will stick together.

4. 4

   The puffs must float in the lard and brown evenly.

5. 5

   When crisp, remove to a dish and dust with a little fine salt.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 94. The excerpt below is the record exactly as published.

one teacup of sweet cream or milk. Stir briskly, adding two raw eggs separately. Roll a tablespoon of this in flour and fry in a deep pan of boiling lard to make the puffs

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