vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Rhode Island Puffs
From The Toronto Cook Book, 1915
Serves 3
The mixture should be a little stiffer than cake.
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 12. The excerpt below is the record exactly as published.
two teaspoons baking powder. Bake in quick oven. Breakfast and Tea Cakes 33 Graham Gems Two cups Graham flour, half cup white flour, one egg, three teaspoons baking powder, half cup sugar, a little salt and sweet milk to mix. Rye Gems One egg, one cup sweet milk, one-quarter cup sugar, two teaspoons baking powder, one cup flour, one cup rye meal. Hominy Gems Take one cup well-cooked hominy, add one well-beaten egg, three tablespoons melted butter, and two-thirds cup milk; stir into it two cups flour, two teaspoons baking powder, mix all together and bake in gem pans twenty minutes in a quick oven. For these gems either fresh-boiled hominy or some which has been set aside cold may be used. Gems One egg, half a cup sugar; beat together one cup milk, one heaping teaspoon baking powder, one heaping cup Graham flour, one tablespoon melted butter, pinch of salt; bake in gem pans. Rhode Island Puffs Half a cup butter, two eggs, two teaspoons baking pow- der, two and a half cups flour, one cup sugar, a pinch of salt, one cup milk
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.