Whole-Wheat Puffs

Ingredients

• the yolk of one egg
• one and one-half cups of new or unskimmed milk
• one pint of whole-wheat flour
• the white of the egg

Method

1. 1

   Make a batter by beating together until perfectly smooth the yolk of one egg, one and one-half cups of new or unskimmed milk, and one pint of whole-wheat flour.

2. 2

   Whip the white of the egg to a stiff froth, and stir it in lightly and evenly.

3. 3

   Then turn into the iron cups and bake.

4. 4

   The batter may be prepared and left on the ice or in some cold place over night, if desired for breakfast.

5. 5

   When ready to bake the puffs, after vigorously beating the batter for five or ten minutes, stir in lightly the well-beaten white of the egg; turn at once into the irons, and bake.

Nutrition per serving

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 27. The excerpt below is the record exactly as published.

Whole- Wheat Puffs.— Make a batter by beating together until perfectly smooth the yolk of one egg, one and one-half cups of new or unskimmed milk, and one pint of whole-wheat flour. Whip the white of the egg

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