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Boston Cream Puffs or Cream Cakes
From Cooking for profit, 1886
Serves 2
Let the puffs bake slowly at last and dry so they will not fall when taken out.
Presented as published in 1886. 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
793Calories
22 gProtein
45 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories793 kcal
Protein22 g
Carbohydrates45 g
Fiber0 g
Sugars0.5 g
Total Fat59 g
Saturated Fat33 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.1 g
Omega-30.2 g
Cholesterol587 mg
Sodium188 mg
Potassium264 mg
Calcium98 mg
Iron5.4 mg
Magnesium32 mg
Phosphorus322 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A588 mcg
Vitamin E2.6 mg
Vitamin K4.3 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.9 mg
Folate151 mcg
Choline378 mg
Caffeine0 mg
Water228 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 92. The excerpt below is the record exactly as published.
Boston Cream Puffs or Cream Cakes. Common in the baker's shops, consist- ing of two parts, the hoUow shell made with a cooked paste not sweetened and a thick custard for filling. This makes about 20. ^ pint water — 1 cup. 4 ounces lard or butter — J cup. 4 ounces flour — 1 cup. 5 eggs. Little salt when lard is used
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