Ylenna Puffs

Ingredients

• Two cups sifted flour
• 2 cups milk
• 1/2 ounce of butter
• 4 eggs
• a pinch of salt
• 1/4 teaspoonful sugar

Method

1. 1

   Sift flour, salt, and sugar in a bowl; stir butter to a cream, add yolks, then alternately the milk and flour, and last the whites beaten to a stiff froth.

2. 2

   Fill buttered cups half full and bake in a quick oven for about 15 minutes.

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.

Ylenna Puffs. — Two cups sifted flour, 2 cups milk, */, ounce of butter, 4 eggs, a pinch of salt, and Y^ teaspoonful sugar. Sift flour, salt, and sugar in a bowl ; stir butter to a cream, add by degrees the yolks, then alternately the milk and flour, and last the whites beaten to a stifl! froth. Fill the mixture into buttered cups about half full and bake in a quick oven. Serve at once in a napkin. If cups are not handy take muflBn pans. Time for baking, about 15 minutes. This will make about 24 puflPs ; they may be served for breakfast with butter or as a dessert with fruit or wine sauce. Plain Muffins. — One quart prepared flour, 1 teaspoonful sugar

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