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German Puffs

A historical recipe from The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905).

A historical recipe

The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Project Gutenberg eBook #29007.

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 The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Digitised by Project Gutenberg, eBook #29007 (https://www.gutenberg.org/ebooks/29007). 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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Method

  1. Ingredients--2 eggs.
  2. Their weight in castor sugar, and ground rice.
  3. The grated rind of a lemon.
  4. Method.--Beat the eggs well.
  5. Then stir in, gradually, the castor sugar and ground rice, and add the lemon rind.
  6. Partly fill well-buttered cups, or moulds, with the mixture;
  7. and bake in a moderate oven for a quarter of an hour, or twenty minutes.
  8. Serve with a wine or sweet sauce (see Sauces).