Boston Cream Puffs

Ingredients

• half pint hot water
• two-thirds cup butter
• one and a half cups flour
• five well-beaten eggs
• one pint milk
• one cup granulated suger
• a tea-spoon vanilla

Method

1. 1

   Put hot water and butter over the fire; when boiling, stir in flour until smooth.

2. 2

   Remove from fire, cool, and beat in eggs.

3. 3

   Drop onto greased tins and bake until hollow.

As published

This recipe was extracted from Buckeye cookery (1892), page 43. The excerpt below is the record exactly as published.

Boston CREAM PUFFS. ‘ cold, slice off the top, fill space with the cream, and replace top. a dissolve starch smoothly with a little milk, beat yolks and sugar _ehop fine a half pound almonds and stir into the cream. Put tos: x 7 gether like jelly cake while icing is soft, and stick in a half pound — Put half pint hot water and two-thirds cup butter ¢ over the fire; when boiling, stir in one and a half cups flour, and continue stirring © until smooth and the mixture leaves the sides of the sauce-pan; — remove from fire, cool, and beat thoroughly into it five well-beaten _ eggs. Drop on warm greased tins (or a dripping-pan), a table- . / 4 - gpoon in a place, leaving space between to prevent touching, brush over with the white of an egg, and bake ten or fifteen minutesina = quick oven. When cakes are done, they will be hollow. When _ ~Oream for Inside.—Take one pint milk, place one-half in a tin. A pail and set in boiling water ; reserve from the other half two table- Aa poons to mix with eggs, and into the rest, while cold, mix one cup — f flour until smooth; when the milk is hot, pour in the flour, and if ir until thicker than boiled custard; then beat well together the 0 Be spo milk, two eggs, one cup granulated suger, a level Y % -eream the butter and sugar, add ilk eradually, then the whites of — - eggs together with the flour, and bake i in jelly-tins. To put between . f ea TS SGA RCD REBAR COE eh SR ae eet \h table-spoon butter, and a tea-spoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.