- 1/2 cup milk
- 1/4 cup margarine
- 2 Eggs
- 3/4 cup grated parmesan cheese
- 1 cup Marinara sauce
- 1/2 cup all-purpose flour
How to Make Parmesan Puffs
The first ever recipe of Parmesan puffs is in "The New Elegant But Easy Cookbook" by Marian Burros and Lois Levine (Simon and Schuster, 1997). The rendition in the later "101 Classic Cookbooks" did not give the amount of ingredients,
They are something you could be addicted to - and, as the first formula advertizes, "they vanish like soap bubbles."
The earliest form of Parmesan puffs is the regular cheese balls, also referred to as Gougere. The term particularly refers to savory choux pastries, but data from the 18th and 19th century shows that it was once an ‘umbrella-term’ for numerous dishes including some that only included cheese, eggs, and breadcrumbs.