Boston Cream Puffs

Ingredients

• one-half pint of water
• two-thirds of a cupful of butter
• one and one-half cupful of sifted flour
• five well-beaten eggs
• one pint of milk
• two table-spoonfuls of flour
• two eggs
• one cupful of white sugar
• one level tea-spoonful of butter
• one tea-spoonful of vanilla

Method

1. 1

   Place water and butter over fire, when boiling stir in flour until smooth.

2. 2

   When cool, add eggs.

3. 3

   Drop on greased tins and bake.

4. 4

   For filling, heat milk, mix with flour, then add beaten eggs, sugar, butter, and vanilla.

5. 5

   Fill puffs when cold.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 119. The excerpt below is the record exactly as published.

BOSTON CREAM PUFFS. Place one-half pint of water and two-thirds of a cupful of butter over the fire. When boiling hot, stir in one and one- half cupful of sifted flour, beating until smooth and it leaves the sides of the pan. When cool, add five well-beaten eggs. Drop on warm greased tins, a table-spoonful in a place, so as not to touch each other, brush over with white of an egg, and bake ten or fifteen minutes in a quick oven. When cold, slice off top, fill with cream, and replace top. Cream for Filling Puffs. — Take one pint of milk, place one half in a tin pail and set in boiling water. Re- serve from the other half two table-spoonfuls to mix with the eggs, and into the rest of the cold milk mix one cupful of flour until smooth. When the milk is hot, pour in the flour and stir until thicker than boiled custard. Beat well the two spoonfuls of milk, two eggs, one cupful of white sugar, one level tea-spoonful of butter, one tea-spoonful of vanilla

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