German Puffs

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (7)
  1. Pound to a perfectly smooth paste two ounces of Jordan almonds and six bitter ones.
  2. Mix with them, by slow degrees, the yolks of six, and the whites of three eggs.
  3. Dissolve in half a pint of rich cream, four ounces of fresh butter, and two of fine sugar.
  4. Pour these hot to the eggs, stirring them briskly together.
  5. 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.
  6. Butter some cups thickly, and strew into them a few slices of candied citron, or orange-rind.
  7. Pour in the mixture, and bake the puffs twenty minutes, in a slow oven.
Original Text
GERMAN PUFFS. Pound to a perfectly smooth paste two ounces of Jordan almonds and six bitter ones; mix with them, by slow degrees, the 485yolks 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.
Notes
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