Tea Puffs

Ingredients

• Four cups sifted flour
• 1 yeast cake
• 1/2 cups of warm milk
• 2 ounces of melted butter
• 4 tablespoonfuls sugar
• 1/2 teaspoonful salt
• 2 eggs

Method

1. 1

   Make a hollow in the center of flour, add eggs, salt, sugar, milk, and yeast, mix well.

2. 2

   Add melted butter and set to rise.

3. 3

   Grease muffin pans, fill three quarters full, and bake in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 365. The excerpt below is the record exactly as published.

en teaspoonful salt, Ys teaspoonful sugar, 1 tablespoonful melted butter, measured after melted. Beat the whites of 2 eggs to a stiff froth, add the batter slowly to the whites while stirring constantly. Butter 8 gem pans and dust with flour, fill them half full with the preparation, and bake in medium-hot oven from 20 to 30 minutes. Serve in a napkin. German Pnffs. — Place Ys pli^^ ^^^^ i^ & saucepan over the fire, with 2 ounces of butter ; as soon as it boils, add 4 ounces flour, stir until formed into a smooth paste; then remove, and when nearly cold, add the yolks of 4 eggs ; mix until smooth ; then add the whites beaten to a stiff froth ; stir until perfectly smooth. Divide this mixture into 8 small tin forms, which should be well PANCAKES, MUFFINS, GEMS. Etc. 649 battered and dusted with flour ; brush each over with beaten eg^; and bake in a hot oven from 25 to 30 minutes. Bemove, turn the puffs out of forms, and serve at once in a napkin. These puifs are nice for breakfast or lunch. Tea Puffs. — Four cups sifted flour, 1 yeast cake dissolved in % cups of warm milk, 2 ounces of melted butter, 4 tablespoonf uls sugar, Ys teaspoonf ul salt, and 2 eggs

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