German Puffs
A historical recipe from Modern cookery for private families, by Eliza Acton (1882).
A historical recipe
Modern cookery for private families, by Eliza Acton (1882). Project Gutenberg eBook #72482.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: a substance or vessel no longer considered safe. Check current food-safety guidance before following this.
Source and licence
From Modern cookery for private families, by Eliza Acton (1882). Digitised by Project Gutenberg, eBook #72482 (https://www.gutenberg.org/ebooks/72482). 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.
- Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.
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Ingredients
- two ounces of Jordan almonds
- a pint of rich cream
- four ounces of fresh butter
- a glass of brandy
- three eggs
Method
- Pound to a perfectly smooth paste two ounces of Jordan almonds and six bitter ones;
- mix with them, by slow degrees, the yolks of six, and the whites of three eggs.
- Dissolve in half a pint of rich cream, four ounces of fresh butter, and two of fine sugar;
- pour these hot to the eggs, stirring them briskly together, and when the mixture has become cool, flavour it with half a glass of brandy, of cuirasseau, or of orange-flower water;
- or, in lieu of either, with a little lemon-brandy.
- Butter some cups thickly, and strew into them a few slices of candied citron, or orange-rind;
- pour in the mixture, and bake the puffs twenty minutes, in a slow oven.
- Jordan almonds, 2 oz.;
- bitter almonds, 6;
- eggs, whites, 3—yolks, 6;
- cream, 1/2 pint;
- butter, 4 oz.;
- sugar, 2 oz.;
- brandy, cuirasseau, or orange-flower water, 1/2 wineglassful (or little lemon-brandy): 20 minutes, slow oven.