Recipe Manuscript

German Puffs

Name: German Puffs
Prep time: PTPT15M
Cook time: PTPT20M
Yield: 6
Cuisine: European
Ingredients: 4 egg yolks; 15 g flour; 57 g blanched almonds (finely ground); 240 ml double (heavy) cream; 57 g clarified butter; 25 g sugar (or to taste); 5 ml orange flower water (or rose water); Butter (for greasing pans, and for sauce, about 30 g); 15 ml white wine for sauce; Additional sugar (for sauce, about 10 g)

1720

From the treasured pages of Cookbook of 1720

Unknown Author

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert

Original Recipe • 1720

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

German Puffs

"Take the yolks of four eggs, two spoonfulls of flour, two ounces of almonds beaten fine, mix these well together, & then add to it a pint of thick cream, two ounces of butterr clarified, when cold put that in, & sugar to your taste, also a little orange flower, or rose water, bake them in little pans butterr'd in a quick oven, your sauce must be melted butterr with a little wine & sugar, twenty minutes will bake them."

Note on the Original Text

The instruction style is brief and assumes familiarity with specific techniques—such as clarifying butter and grinding almonds—common to the period. Quantities use the 'spoonful' and 'ounce,' with fewer strict measurements than today. Ingredients like orange flower water reflect both available imports and the upper-class palate. Spelling is fairly standard for the time, though 'spoonfulls' and 'butter'd' are archaic. The recipe omits precise heat or pan size, relying on the cook's judgment and experience.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of 1720 - Click to view recipe in book

Title

Cookbook of 1720 (1720)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1720

Publisher

Unknown

Background

Step back to the early 18th century and discover a delightful treasury of recipes and culinary secrets, where traditional flavors meet timeless technique—a feast for curious cooks and history lovers alike.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe for German Puffs comes to us from early 18th-century England, recorded around 1720. During this period, English kitchens were experimenting with recipes inspired by continental Europe, particularly German and French baked goods. Almonds, cream, and fragrant flower waters were markers of luxury and refinement, common in aristocratic and well-off households. The term 'puff' likely refers to the light, airy texture produced by eggs and cream—a sign of culinary sophistication at the time. Such recipes preserved in manuscripts reflected both evolving international tastes and the domestic skills expected of genteel Englishwomen. The sweet, delicate sauce was typical of the way period cooks enriched even simple puddings.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original cook would likely have used a large wooden bowl and a heavy spoon or a whisk of bundled twigs to beat the batter. Almonds would be ground with a mortar and pestle to a fine paste. The batter would be poured into small tinned or ceramic pans, greased with butter. Baking was done in a 'quick oven,' meaning a hot, well-fired bread oven—or perhaps in a Dutch oven with coals. The sauce would be prepared in a small pan or pipkin over an open fire.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

20 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

4 egg yolks
0.5 oz flour (about 2 tablespoons)
2 oz blanched almonds (finely ground)
1 cup double (heavy) cream
2 oz clarified butter
1 oz sugar (or to taste, about 2 tablespoons)
1 teaspoon orange flower water (or rose water)
Butter (for greasing pans, and for sauce, about 1 oz)
1 tablespoon white wine for sauce
Additional sugar (for sauce, about 2 teaspoons)

Instructions

To make these charming German Puffs, begin by separating the yolks of four eggs into a mixing bowl.
Add in two tablespoons (about 0.5 ounces) of plain flour and beat until just combined.
Finely grind 2 ounces of blanched almonds—in a food processor if you have one—and stir these into the egg mixture.
Gently whisk in 1 cup of double (heavy) cream and 2 ounces of clarified butter that has been allowed to cool to room temperature.
Sweeten to your liking with sugar (about 2 tablespoons, or 1 ounce, gives a pleasant sweetness, but you may adjust this).
Scent the batter with a teaspoon (1 teaspoon) of orange flower water or rose water.
Butter the insides of small oven-safe pans or deep muffin tins.
Pour in the mixture, filling each about three-quarters full.
Bake in a hot oven (400°F/200°C) for 20 minutes, until risen and lightly golden.
While they bake, make the sauce: gently melt some butter (about 1 ounce), then stir in a splash (about 1 tablespoon) of white wine and a teaspoon or two of sugar.
Serve the puffs warm, with this sauce spooned generously over them.

Estimated Calories

310 per serving

Cooking Estimates

It takes about 15 minutes to prepare the ingredients, and around 20 minutes to bake the puffs. Each puff has about 310 calories, and the recipe makes 6 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.