Apple Pufs*

Categories:	English   Pancake   17th century   apples   fruit
Original Source:	John Murrell, A New Booke of Cookerie
Secondary Source:
Cook:	Gwendolyn of Middlemarch, Keturah Bat Yitzchak
Meeting Date:	1984-12-09

TO MAKE APPLE PUFS
TAKE a pomewater or any other Apple that is not hard, or harsh in taste: mince it small woth a dozen or twenty Razins of the Sunne: wet the Apples in two Egges, beat them all together with the back of a knive of a Spoone. Season them with Nutmeg, Rosewater, Sugar, and ginger: drop them into a Frying-pan with a spoone, fry them like egges, wring or the juyce of an Orenge, or Lemmon, and serve them in.

Steps

1. We peeled and cored apples before chopping, then minced apples with raisins. Minced finely, but retaining some texture. Put the eggs in a bowl, the put minced stuff in, then heat all together. (Not necessary to beat eggs before adding minced fruit). After beating add the remaining ingredients and mix together.
2. The batter resembles thin pancake batter with apple lumps. Melt a small amount of butter in a frying pan (think of pancakes when cooking). Drop the batter by teaspoons into hot butter. Cook over medium heat. Turn once when puff develops air bubbles. Remove from heat when browned on both sides & squeeze orange or lemon juice onto the puffs

Note

We doubled the recipe. Double batch makes 2 dozen small puffs

Batter could be prepared approx 24 hours ahead of time.

Labor intensive. Can be enlarged. Don't try to do it for more than approx. 30.