Yankee Puffs

Ingredients

• 1J4 cups flour
• Y teaspoon salt
• scant teaspoon Royal Baking Powder
• 1 tablespoon sugar
• 1 tablespoon butter
• the beaten yolks of 2 eggs
• 1 cups milk
• Y teaspoon vanilla
• whipped whites of 2 eggs

Method

1. 1

   Bake in hot greased muffin-pans in a hot oven.

Nutrition per serving

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 12. The excerpt below is the record exactly as published.

tablespoons butter. Beat 2 eggs, add % cup milk, stir into dry mixture, adding more milk if necessary to mix to very stiff batter. Spread % inch thick in well-buttered shallow pan. Mix together 2 tablespoons flour, 4 tablespoons granulated sugar, 1 heap¬ ing tablespoon cinnamon. Rub in 2 table¬ spoons butter until it is crumbly. Spread thickly over top of dough, bake about Y hour in moderate oven. Drop Cakes. — 1 pint flour, Y teaspoon salt, Y teaspoon sugar, 1 teaspoon Royal Baking Powder sif ted together. Rub in Y tablespoon lard. Mix with milk to a thick batter. Drop by spoonfuls on greased pans, and bake in a very hot oven. Yorkshire Breakfast Cake. — Sift together 3 cups flour, Yl teaspoon salt, 3 level teaspoons Royal Baking Powder. Rub in 1 heaping tablespoon butter. Mix to a soft dough with milk. Roll out Y inch thick. Place without cutting on hot greased griddle, and cover. Place on moderate fire, cook about 10 minutes. Slip off on board, turn without breaking, re¬ turn to griddle and cook 10 minutes longer. Break into pieces and serve with butter. Royal Sally Limns. — Sift together 1 pint flour, 1Y teaspoons Royal Baking Powder, Y teaspoon salt. Stir in the beaten yolks of 2 eggs mixed with Y cup milk and Yi cup melted butter. Beat hard, add the whites whipped to a stiff froth. Bake in well-greased muffin- pans in a hot oven. Rusks. — 1Y pints flour, Y teaspoon salt, 2 tablespoons sugar, 2 teaspoons Royal Baking Powder, 2 tablespoons butter, 3 eggs, 1 tea¬ spoon each extract nutmeg and cinnamon, Y pint milk. Sift together flour, salt, sugar, and powder; rub in butter; add milk, beaten eggs, and extracts. Mix into dough soft enough to handle ; flour the board, turn out dough, give it quick turn or two to complete its smoothness. Roll under the hands into round balls size of a small egg; lay them on greased shallow cake-pan, put very close to¬ gether, sprinkle a little sugar over, bake in moderately heated oven about 30 minutes. Yankee Puffs. — Mix together 1J4 cups flour, Y teaspoon salt, scant teaspoon Royal Baking Powder, 1 tablespoon sugar. Cream 1 table¬ spoon butter, add the beaten yolks of 2 eggs, then alternately the dry mixture and 1 cups milk, Y teaspoon vanilla, whipped whites of 2 eggs

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