Spanish Puffs Recipe

Take one pint of skim milk, and thicken it with flour; boil it very well

till it is tough as paste, then let it cool, put it into a mortar, and

beat it very well. Put in three eggs, and beat it again, then three eggs

more, keeping out one white. Put in some grated nutmeg and a little

salt. Have your pan over the fire, with some good lard; drop the paste

in; fry the puffs a light brown, and strew sugar over them when you send

them up.

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