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Puffs, German

Name: Puffs, German
Yield: 3 servings
Ingredients: Put ½ lb. of butter; into a teacupful of sweet milk; a cupful of sifted flour; Beat in six eggs; three tablespoonfuls of sugar; a little grated lemon-rind or powdered cinnamon

From Harper's cook book encyclopædia, 1902

Serves 3

Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 72. The excerpt below is the record exactly as published.

Puffs, German. — Put Yz lb. of but- ter into a teacupful of sweet milk ; have ready in a bowl or pan a cupful of sifted flour. When the milk has boiled, stir it gradually into the flour, and beat until perfectly smooth. Beat in six eggs, leaving out two of the whites ; also add three table- spoonfuls of sugar and a little grated lemon-rind or powdered cinnamon

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