German Puffs

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Time: Cook: 30 min Total: 30 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

two ounces of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
two table spoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
butter teacups ↝ Butter, stick, unsalted [Dairy and Egg Products]

sauce

melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sugar ↝ Sugar, NFS [Sugars and honey]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (5)

Boil two ounces of fresh butter in half a pint of cream; stir until cold.
Beat two eggs, strain them into the cream, and mix that by degrees into two table spoonfuls of flour.
Butter teacups, and into each put three spoonfuls of the batter.
Bake them half an hour.
Serve the moment they are to be eaten, turned out of the cups, with sauce of melted butter, sugar, and the juice of a lemon.

Original Text

German Puffs another way.

Boil two ounces of fresh butter in half a pint of cream; stir until cold; then beat two eggs, strain them into the cream, and mix that by degrees into two table spoonfuls of flour: butter teacups, and into each put three spoonfuls of the batter; bake them half an hour, and serve the moment they are to be eaten, turned out of the cups, with sauce of melted butter, sugar, and the juice of a lemon.

Notes

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