Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Breakfast Puffs
From Twentieth century home cook book, 1905
Serves 3
A modern interpretation · AI-generated from the original record
Ingredients
- Take two eggs well beaten
- a pint of milk
- a pint and a half of flour
- a piece of butter
- a little salt
Method
Beat the eggs, and stir the milk.
Add the salt, melt the butter, and stir in.
Then pour all into the flour, so as not to have it lumpy.
Stir up thoroughly, and butter the cups into which the batter is poured, filling them two-thirds full.
Eat with sauce.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 8. The excerpt below is the record exactly as published.
Breakfast Puffs. — Take two eggs well beaten, and stir into a pint of milk, a little salt, a piece of butter, and a pint and a half of flour
Cook this with the app: pantry check, scaling, and the assistant.