Puffs or Pop-overs
A historical recipe from The Century Cook Book, by Mary Ronald (1895).
A historical recipe
The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.
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 Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). 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.
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Ingredients
Method
- 2 cupfuls of milk.
- 2 cupfuls of flour.
- 2 eggs (whites and yolks beaten separately).
- 1 teaspoonful of salt.
- Mix the salt with the flour.
- Mix the beaten yolks with the milk, and add them slowly to the flour to make a smooth batter.
- Lastly fold in the whipped whites.
- Put the batter at once into hot greased gem-pans, filling them half full, and put into a hot oven for thirty minutes.
- Serve at once, as they fall as soon as the heat is lost.