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Spanish Puffs

(Foreign Dishes) - (365 Foreign Dishes)

Boil 1 pint of raspberries and 1 pint of red currants in 2 cups of
water until soft; add 3 cups of sugar, some cinnamon, 1 cup of pounded
almonds and 1 tablespoonful of chopped citron. Let cook and mash until
smooth; then thicken with a little cornstarch. Remove from the fire
and pour into a mold. When cold, serve with whipped cream.

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Put a quarter of a pound of fresh butter, and a tea-cup full of cold
water into a saucepan, when the butter is melted, stir in, while on
the fire, four table spoonsful of flour; when thoroughly mixed, put
it in a dish to cool, and then add four well beaten eggs; butter some
cups, half fill them with the batter, bake in a quick oven and serve
with clarified sugar.

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Spanish Puffs

Take one pint of skim milk, and thicken it with flour; boil it very well

till it is tough as paste, then let it cool, put it into a mortar, and

beat it very well. Put in three eggs, and beat it again, then three eggs

more, keeping out one white. Put in some grated nutmeg and a little

salt. Have your pan over the fire, with some good lard; drop the paste

in; fry the puffs a light brown, and strew sugar over them when you send

them up.

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