Jermyn Puffs

[ Jermyn Puffs ] Sarah Creighton Wilkins

Contributors
Contributor Role
Compiler
Contributor Name
Sarah Creighton Wilkins

Date: Late 18th or early 19th century; exact date unknown.

Publication Format
Manuscript

Type
Food

Ingredients
milk
new milk
roll
eggs
egg whites
flour
bread
white wine
White Wine
sugar
nutmeg
almonds
bitter almonds

Places
Halifax

Source: Manuscript Notebook of Sarah Creighton Wilkins
Institution: Nova Scotia Archives | Source Origin: MacDonald Family Fonds | Reference: MG 1 No. 1 / Microfilm Reel 10,618

Description

A recipe for making German puffs.


Images
Transcription

Jermyn Puffs
½ a pint of new milk boiling hot pour
it in a small role. then beat 4 Eggs
Whites & all with 2 spoonfuls of flower
mix the Bread & flower with a small
glass of white wine a little sugar &
Nutmeg bake in tins the oven not too
hot a bitter Almond or two is pleasant.