Search Results

This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

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.