Puffs, Germantown
From Harper's cook book encyclopædia, 1902
Serves 2
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 46. The excerpt below is the record exactly as published.
Puffs, Germantown. — Beat the whites of six eggs till they stand alone, and the yolks thoroughly. Cream in by degrees nine table- spoonfuls of flour. Put in a table- spoonful of melted butter and a tea- spoonful of salt; then make into a batter with one pint of sweet milk. Bake in little patty-pans. Puffs, Hasty.— stir 2 ozs. of flour quickly and smoothly into half a pint of boiling milk which has been sweetened and flavored with lemon- rind or nutmeg. Boil up, then add 2 ozs. of butter, and, when cool, two eggs well beaten. Butter four small moulds. Pour a quarter of the mixt- ure into each, and bake in a good oven. Turn out before serving, and place a little jam on the top of each puff. Time, ten to fifteen minutes Rice Griddle Cakes. — To half a teacupful of whole rice allow three eggs, half a pint of rich, sweet milk and half a teaspoonful of salt
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