Irish Puffs.—
E. R.—Pound a quarter of a pound of sweet, and an ounce of bitter almonds, but not too finely; take a quarter of a pound of loafsugar pounded and sifted, the whites of two eggs, beaten to a thick froth; mix all together, and put the puffs into pattypans covered with paste; then sift powdered sugar over them thickly, and bake them a light brown. The flavour may be improved by pounding the almonds with orange-flower water, or a little essence of lemon.
-A new system of domestic cookery: formed upon principles of economy…, Maria Eliza Ketelby Rundell, 1808.
Irish Chieftain's feast
