vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Boston Cream Puffs
From The new practical housekeeping, 1890
Serves 2
Let them get cold before filling.
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
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 64. The excerpt below is the record exactly as published.
Boston Cream Puffs^. — Put half pint milk and two-thirds cup butter over the fire ; when it comes to a boil stir in one and one-half cups sifted flour and continue stirring until smooth and the mixture leaves the sides of the pan. Remove from the fire and beat thor- oughly into it five eg
Cook this with the app: pantry check, scaling, and the assistant.