Puffs. No. 7. Baked.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
2 tablespoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
2 ozs. of butter melted ↝ Butter, stick, unsalted [Dairy and Egg Products]
milk to a thick creamy consistency ↝ Milk, NFS [Milk, reduced fat]
jam inside ↝ Jam [Jams, syrups, toppings]
sift sugar over before serving ↝ Sugar, NFS [Sugars and honey]

Instructions (5)

Beat up 2 eggs with 2 tablespoonfuls of flour, adding 2 ozs. of butter melted.
Mix all well with milk to a thick creamy consistency.
Half fill well-buttered teacups, and bake.
Turn out.
Serve with jam inside, and sift sugar over before serving.

Original Text

Puffs. No. 7. Baked. (Mrs. Coltman. 1879.)
Beat up 2 eggs with 2 tablespoonfuls of flour, adding 2 ozs. of butter melted. Mix all well with milk to a thick creamy consistency. Half fill well-buttered teacups, and bake. Turn out. Serve with jam inside, and sift sugar over before serving. They look like baked apple dumplings, and are crisp.

Notes

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