German Puffs

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Time: Cook: 15 min Total: 15 min
Yield: 14.0 puffs
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

four spoonfuls of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
four ounces of melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a very little salt ↝ Salt, table, iodized [Spices and Herbs]
some grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

sauce

melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sack
sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (7)

Stir and beat the flour, eggs, cream, melted butter, and salt well together.
Add some grated nutmeg.

Baking

Bake them in small cups.
Bake for a quarter of an hour.
The oven should be quick enough to brown both top and bottom.
If well baked, they will be more than as large again.

Sauce

For sauce, melt butter, sack, and sugar.

Original Text

German Puffs.

Take four spoonfuls of fine flour, four eggs, a pint of cream, four ounces of melted butter, and a very little salt; stir and[306] beat them well together, and add some grated nutmeg. Bake them in small cups: a quarter of an hour will be quite sufficient: and the oven should be so quick as to brown both top and bottom. If well baked, they will be more than as large again. For sauce—melted butter, sack, and sugar. The above quantity will make fourteen puffs.

Notes

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