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To Make apple Pufs


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 Apple pufs. TAke a Pomewater or any other Apple that is not hard, or harsh in taste: mince it small with a dozen or twenty Razins of the Sunne: wet the Apples in two Egges, beat them all together with the backe of a Knife, or a Spoone. Season them with Nutmeg, Rosewater, Sugar, and Ginger: drop them into a Frying-pan with a Spoone, frye them like Egges, wring on the iuyce of an Orenge, or Lemmon, and serue them in.

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Other versions of this recipe:

To make apple puffs (Das Kuchbuch der Sabina Welserin)

Apple pillows (Das Kuchbuch der Sabina Welserin)

To bake puffed apples (Das Kuchbuch der Sabina Welserin)




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