Foods of England - Almond Puffs

Almond Puffs

Puddings and Sweet Deserts

Batter of “2 tablespoonfuls of flour, 2 oz. of butter, 2 oz. of pounded sugar, 2 oz. of sweet almonds, 4 bitter almonds.” Baked in small pots and turned-out (Mrs.B)

Original Receipt in ‘The Book of Household Management‘, 1861, edited by Isabella Beeton (See Mrs.B)

ALMOND PUFFS.
1223. INGREDIENTS. – 2 tablespoonfuls of flour, 2 oz. of butter, 2 oz. of pounded sugar, 2 oz. of sweet almonds, 4 bitter almonds.
Mode. – Blanch and pound the almonds in a mortar to a smooth paste; melt the butter, dredge in the flour, and add the sugar and pounded almonds. Beat the mixture well, and put it into cups or very tiny jelly-pots, which should be well buttered, and bake in a moderate oven for about 20 minutes, or longer should the puffs be large. Turn them out on a dish, the bottom of the puff upper-most, and serve.
Time. – 20 minutes.
Average cost, 6d.
Sufficient for 2 or 3 persons.
Seasonable at any time.

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