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Boston Cream Puffs
From The encyclopædia of practical cookery, 1890
Serves 12
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
408Calories
9 gProtein
44 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories408 kcal
Protein8.8 g
Carbohydrates44 g
Fiber0 g
Sugars0.1 g
Total Fat22 g
Saturated Fat8.1 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol95 mg
Sodium32 mg
Potassium106 mg
Calcium24 mg
Iron3.6 mg
Magnesium18 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A33 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate101 mcg
Choline71 mg
Caffeine0 mg
Water61 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 535. The excerpt below is the record exactly as published.
Boston Cream Puffs. — Put I pint of water into a saucepan with lib. of lard and a little salt, and boil; then add gib. of flour, or a little more if required, and stir over the fire for five minutes longer, or until it becomes a smooth paste. Take it off the fire, and mix in five eggs
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