Dinner
Graham puffs
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Thoroughly beat the yolks of four eggs, and whip the whites to a stiff meringue.
- To the yolks add a pint of milk, a teaspoonful of salt, three teaspoonfuls of melted cottolene or other fat, and a tablespoonful of sugar.
- Sift two teaspoonfuls of baking-powder into a quart of graham flour and stir this gradually into the milk and yolks.
- Beat until all lumps are gone and you have a smooth batter, then, with a few strong strokes, add the stiffened whites of the eggs.
- Half fill deep heated muffin-tins with the batter and bake at once in a hot but steady oven.
Historical transcription
Source method
- 1
Thoroughly beat the yolks of four eggs, and whip the whites to a stiff meringue. To the yolks add a pint of milk, a teaspoonful of salt, three teaspoonfuls of melted cottolene or other fat, and a tablespoonful of sugar. Sift two teaspoonfuls of baking-powder into a quart of graham flour and stir this gradually into the milk and yolks. Beat until all lumps are gone and you have a smooth batter, then, with a few strong strokes, add the stiffened whites of the eggs. Half fill deep heated muffin-tins with the batter and bake at once in a hot but steady oven.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.