Raisin Puffs

Ingredients

• 4 tablespoons sugar
• 1 tablespoon butter
• 2% cups flour
• 1 cup water
• 2% tea spoons, baking powder
• 2 eggs
• 1 cup chopped raisins

Method

1. 1

   Steam in seven cups for half an hour.

2. 2

   Serve warm with hot sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 49. The excerpt below is the record exactly as published.

RAISIN PUFFS— Mrs. G. G. Vanderlip. 4 tablespoons sugar, 1 tablespoon buttpr, 2% cups flour, 1 cup water, 2% tea spoons, baking powder, 2 eggs, 1 cup chopped raisins. Steam in seven cups, one half hour. Serve warm with hot sauce. CHOCOLATE PUDDING— Mrs. A. F. Fechteler, Wash, D. C. Bread crumbs, 1 cup, eggs 3, Sugar % cup, milk 1 tablespoon vanilla, 1 teaspoon. Ghlradellies grated chocolate 4 tablespoons. Beat up yolks of eggs with the pudding. Beat whites very stiff and add last. Steam the pudding about 30 minutes. Serve with cream. 114 PUDDINGS CHOCOLATE PUDDING— Mrs. Chas. S. Fay. Wfeigji 5 loz. butter, 5 oz. sugar anid; 5 oz. of chocolate, put all in a steamer saucepan and let stand until melted, then take 5 eggs separ- ating the yolks, put the yolks into your other ingredients andi stir until stiff; now beat your whites very stiffly and put all together; grease your mold, shake a little granulated sugar on, put mold into a saucepan with a little water and put in oven. Cock 1 hour; serve hot with hot chocolate sauce. CHOCOLATE PUDDING— Mrs. J. K. Armsby. 12 tablespoons of bread crumbs, 6 tablespoons of grated chocolate, 1 qt. milk, 4 eggs keeping out the whites of two, for the meringue. 1 teacup sugar. Boil bread crumbs, milk, sugar, and chocolate together until thick. "When cold add eggs Tvell beaten. Bake % of an hour. Before serving drop on a meringue and brown slightly. To be eaten hot with hard sauce. CHOCOLATE PUDDING— Mrs. Ludwig Schwabacher. Boil % pound of chocolate with % cup of milk and set aside to cool. Take yolks of 6 eggs and 6 tablespoons of sugar stir until very light, then add 3 tablespoons of finely roUedi crackers to chocolate. A little vanilla, a pinch f cintnamon, and beat all until light. Beat whites to a stiff froth and fold into the mixture, put into a well buttered pudding form, close up tightly and boll for one hour. Serve with whipped cream. COTTAGE PUDDING — Mrs. Carter P. Pomeroy. Put in mixing bowl first 3 tablespoons melted butter, 1 cup sugar, 1 beaten egg, 1 light pt. of fiour with 2 teaspoons baking powder sifted with it, and 1 cup of sweet milk last of all. This will seem thin, but will make a nice loaf, light and tender. Serve hot "with -wine or other sauce. MACAROON PUDDING^Mrs. Anna Stubbe,Bannlng. Take 6 eggs, beat the yolks with % cup powdered sugar, add % lb. of stale macaroons and % lb. ladyfingers, powder them, either by chop- ping or rolling. Beat the whites to a stiff froth and mix with the rest. line the pudding dish with canidy made of yellow sugar. Boil from li^ to 2 hours. Serve hot with whipped cream. . SPONGE PUDDING— Mrs. W. L. Landon. 1 pt. of milk, 1 small teaspoon salt, 2 rounded tablespoons fliour, % cup sugar, 1 tablespoon butter

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