Puffs
From Cooks in clover, 1889
Recipe attributed to Mrs. H. Wallis.
Presented as published in 1889. 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 Cooks in clover (1889), page 30. The excerpt below is the record exactly as published.
Puffs. — One pint of flour, one pint of milk, two {griddle. Very nice, served with roast beef or eggs, salt. This makes thirteen puffs. Bake forty- j beefsteak. Mrs. M. L. Bullock. five minutes in a very hot oven. Mrs. H. Wallis. \ Swiss Fondu of Cheese. — Make a batter of a Lunch Puffet. — One quart of flour, one pint of (scant pint of fresh milk, one cup of fine dry bread milk, half a cup of sugar, two eggs
Cook this with the app: pantry check, scaling, and the assistant.