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Puffs
Dairy
Historic

Drained curds with flour, sugar and egg yolks, nutmeg and salt, moulded "little, like eyes", fried in butter and served with butter and sugar (WM 1658)


Original Receipt in WM 1658;

To make puffs.
Take a pint of Cheese Curds and drain them dry, bruise them small with the hand, put in two handfulls of floure, a little Sugar, three or four yolks of Egs, a little Nutmeg and Salt, mingle these together and make them little, like eyes, fry them in fresh butter, serve them up with fresh Butter and Sugar.




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