Spanish Puffs

Name: Spanish Puffs
Yield: 2 servings
Ingredients: half a pint of water or milk; a quarter of a pound of butter; a pinch of salt; a little sugar; as much grated nutmeg or lemon-peel as will flavour the liquor pleasantly; four tablespoonfuls of flour; the yolks of six; the whites of four

From Cassell's dictionary of cookery, 1892

Serves 2

Can be flavored with ginger for ginger puffs.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1871. The excerpt below is the record exactly as published.

Spanish Puffs.— Put half a pint of water or milk into a saucepan with a quarter of a pound of butter, a pinch of salt, a little sugar, and as much grated nutmeg or lemon-peel as will flavom- the liquor pleasantly. Stii' it till it boils, mix in gradually and smoothly four table-spoonfuls of flour, and beat the mixture over the fire for about three minutes. Take it off the fire, and stir in, one at a time, the yolks of six and the whites of four

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