Forum Host- Joined
- May 12, 2010
- Location
- Now Florida but always a Kentuckian
Breads are always delicious. This bread is from The Sarah D. Griffen, Clyde Griffen and Margaret Thibault Collection of the Goldsborough Family Paper from the Maryland State Archives. It dates to the mid 19th century.
Recipe
2 pints of flour, 1 pint of milk, 2 eggs, a piece of butter the size of an egg, 1 teaspoon of soda in the milk, two cream of tartar in the flour. Beat the butter and eggs together, add the milk and flour.
The name of this recipe, puffets, indicated that these quick breads were meant to puff up during the baking process. While the puffets are very rich and moist, they could use flavoring. You can add any spice, such as lemon zest. Or you can make them as is and serve them warm with lots of butter, jam and butter.
Note: Heat oven to 375 degrees. Have 2 muffin pans greased. Bake 15 minutes.
Recipe
2 pints of flour, 1 pint of milk, 2 eggs, a piece of butter the size of an egg, 1 teaspoon of soda in the milk, two cream of tartar in the flour. Beat the butter and eggs together, add the milk and flour.
The name of this recipe, puffets, indicated that these quick breads were meant to puff up during the baking process. While the puffets are very rich and moist, they could use flavoring. You can add any spice, such as lemon zest. Or you can make them as is and serve them warm with lots of butter, jam and butter.
Note: Heat oven to 375 degrees. Have 2 muffin pans greased. Bake 15 minutes.
Bringing the