To make Puffes
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A NEVV BOOKE of Cookerie (England, 1615), entitled "To make Puffes". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

To make Puffes, on the English fashion. TAke new Milke curds, presse out the Whay cleane, take the yolkes of three Egges, and the white of one, fine Wheat floure, and mingle amongst your Curdes. Season it with Nutmeg, Sugar, and Rosewater, mingle all together. Butter a fayre white Paper, lay a spoonefull at once vpon it, set them into a warme Ouen, not ouer hot, when you see them rise as high as a halfe peny loafe, then take Rosewater, and Butter, and indale them ouer: scrape on Sugar, and set them in the Ouen againe, vntil they be dryed at the tops like yce. Then take them out, and serue them vpon a Plate, either at Dinner or Supper.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

milk
whey
yolks
eggs
wheat
flour
nutmeg
sugar
rosewater
butter
rice


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "A NEVV BOOKE of Cookerie". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?nevvb:79>. Accessed on October 14, 2019, 8:44 am.




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