Raisin Puffs

Name: Raisin Puffs
Ingredients: Two eggs; ¼ cup butter (less will do); 1 cup milk; 1 cup of stoned raisins chopped; 2 cups flour; 3 teaspoons of baking powder

From Magnet cream separator cook book, 1910

This is enough for eight cups. Submitted by M. E. Duncan, Calgary, Alta.

Presented as published in 1910. 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 Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 24. The excerpt below is the record exactly as published.

RAISIN PUFFS. Two eggs, X cup butter (less will do), 1 cup milk, 1 cup of stoned raisins chopped, 2 cups flour, 3 teaspoons of baking powder

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