Orange Puffs

It’s Vintage Saturday! Some of the most popular posts on the blog are the vintage recipes. I love exploring these recipes. While, there are still a high number of things I’d like to make from the Australian Women’s Weekly Cook Book, I must explore the many other books I have in my collection.

Today’s recipe, is the confusingly named Orange Puffs. The name would suggest something very light, a Choux pastry perhaps, but the finished result is closer to a very, very sweet muffin.

The recipe was first published in a column in a local newspaper called the Leader. The ‘Spare Corner,’ column was a household advice column with recipes as well as general household tips. They were then published in an anthology. This edition was published in the 1930s.

I saw this advertisement in the book and couldn’t resist posting it here.

Don’t worry I haven’t forgotten that this is a cooking blog! The ingredients used were: flour, baking powder, sugar, salt, milk, 1 egg, butter and grated orange rind.

The milk is gradually added followed by the beaten egg and melted butter. Finally add the grated orange rind to the mixture and pour into greased muffin tins.

The recipe called for the orange puffs to be cooked for 20 to 30 minutes. I preheated the oven to 180C and cooked them for 11 minutes. This was enough.

The result was rather plain-looking. It was far, far too sweet. I would also include orange juice in the mixture as the orange rind does not give enough flavour.

Orange Puffs

Ingredients
1 1/4 Cup of Flour
2 teaspoons baking powder
1/2 cup of sugar
1/4 teaspoon salt
1/2 cup of Milk
1 Egg
1 tablespoon of melted butter
1/2 teaspoon grated orange rind

Method
1. Preheat the oven to 180C/350F and prepare a muffin tin.
2. Sift the flour, baking powder, sugar and salt into a bowl.
3. Gradually add milk, well beaten egg, melted butter and orange rind.
4. Beat for 2 minutes. Pour into prepared muffin tin.
5. Bake for 10-12 minutes.

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