German Puffs
A historical recipe from Miss Parloa's New Cook Book, by Maria Parloa.
A historical recipe
Miss Parloa's New Cook Book, by Maria Parloa. Project Gutenberg eBook #6745.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Miss Parloa's New Cook Book, by Maria Parloa. Digitised by Project Gutenberg, eBook #6745 (https://www.gutenberg.org/ebooks/6745). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- The yolks of six eggs, five table-spoonfuls of flour, one of melted butter, one pint of milk, half a teaspoonful of salt.
- Beat the yolks of the eggs light, add the milk to them, and pour part of this mixture on the flour.
- Beat light and smooth;
- then add the remainder of the eggs and milk, and the salt and butter.
- Butter muffin pans, and half fill them with the batter.
- The quantities given will make twelve puffs.
- Bake twenty minutes in a quick oven.
- Serve on a hot platter with the sauce poured over them.
- Sauce: The whites of six eggs, one cupful of powdered sugar, the juice of two oranges or of one lemon.
- After beating the whites to a stiff froth, gradually beat in the sugar, and then the juice of the fruit.