Boston Cream Puffs

Ingredients

• barely fib. of lard or butter
• f pint of water
• 1 pinch of salt
• fib. of flour
• lqt. of milk
• a lump of sugar
• five eggs

Method

1. 1

   Boil lard or butter with water and salt.

2. 2

   Add flour all at once and stir until smooth.

3. 3

   Beat in eggs one at a time.

4. 4

   Drop spoonfuls onto greased baking sheets and bake for twenty minutes.

5. 5

   Prepare pastry cream with milk, sugar, and flour, then fill puffs and serve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 551. The excerpt below is the record exactly as published.

barely fib. of lard or butter into a saucepan with f pint of water and 1 pinch of salt, and boil it. Put in, all at once, with the above mixture fib. of flour, and stir it over the fire till it is cooked to a smooth paste. Move the saucepan to the side of the fire, and beat in five eggs, one at the time. Slightly grease some baking-sheets, and drop dessert-spoonfuls of the mixture on to them, allowing a space of about tin. between them. Bake the cakes in a moderate oven for about twenty minutes. Have ready a pastry Cream prepared in the j. Fig. 66. Boston Cream Puffs. V / - py x '' i t 1 ' X following manner : Boil lqt. of milk with a lump of sugar in it to prevent burning, mix fib. of caster sugar with fib. of flour, then dredge them into the boiling milk, beating it all the while ; stir it for five minutes over the fire, add loz. of butter to the above mixture, beat five eggs

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