Regency Dish: German Puffs

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To make German Puffs Put half a pint of good milk into a toffing pan and dredge it in flour till it is as thick as hafty pudding keep ftirring it over a flow fire till it is all of a lump then put it in a marble mor tar when it is cold put to it the yolks of eight eggs four ounces of fugar a spoonful of rofe water grate a little nutmeg and the rind of half a lemon beat them together an hour or more when it looks light and bright drop them into a pan of boiling lard with a tea fpoon the fize of a large nutmeg they will rife and look like a large yellow plum if they are well beat as you fry them lay them on a fieve to drain grate fugar round your difh and ferve them up with fack for fauce It is a proper corner difh for dinner or fupper – The Art of Cookery (1803)

Labor intensive, but delicious!

 

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