Puffs, Tea
From Harper's cook book encyclopædia, 1902
Serves 6
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, Tea. — Beat the yolks of six eggs till they are very light ; stir in a pint of sweet milk, a large pinch of salt, the whites of the eggs beaten to a froth, and flour enough to make a batter
Cook this with the app: pantry check, scaling, and the assistant.