German Puffs
A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).
A historical recipe
Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.
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 Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). 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
- 2 oz. of flour
- ½ pint of new milk
- 2 oz. of melted butter
- 2 eggs
Method
- Ingredients.—2 oz.
- of flour, 2 eggs, ½ pint of new milk, 2 oz.
- of melted butter, little salt and nutmeg.
- Mode.—Let the 2 eggs be well beaten, then mix all the ingredients well together, and heat them up just before they are put into little cups half full for baking.
- Bake for ¼ hour in a hot oven till the puffs are of a nice brown;
- turn out on a flat dish, rub a little butter over each puff, and dust on it powdered sugar.
- Time.—¼ hour.
- Average cost, 6_d.
- Seasonable at any time.