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 Batter of "2 tablespoonfuls of flour, 2 oz. of butter, 2 oz. of pounded sugar, 2 oz. of sweet almonds, 4 bitter almonds." Baked in small pots and turned-out (Mrs.B)  Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)ALMOND PUFFS. 1223. INGREDIENTS. - 2 tablespoonfuls of flour, 2 oz. of butter, 2 oz. of pounded sugar, 2 oz. of sweet almonds, 4 bitter almonds. Mode. - Blanch and pound the almonds in a mortar to a smooth paste; melt the butter, dredge in the flour, and add the sugar and pounded almonds. Beat the mixture well, and put it into cups or very tiny jelly-pots, which should be well buttered, and bake in a moderate oven for about 20 minutes, or longer should the puffs be large. Turn them out on a dish, the bottom of the puff upper-most, and serve. Time. - 20 minutes. Average cost, 6d. Sufficient for 2 or 3 persons. Seasonable at any time.  |
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