Cheese Cream Puffs

Ingredients

• 4 cup butter
• 1% cup grated cheese
• 4 cup boiling water
• V4 teaspoon salt
• ¥% cup flour
• 2 eggs

Method

1. 1

   Heat butter and water until butter melts.

2. 2

   Add flour all at once, stir until smooth.

3. 3

   Remove from fire, add cheese and salt.

4. 4

   Beat well.

5. 5

   Beat in eggs, one at a time.

6. 6

   Drop from tip of a teaspoon on a buttered cookie sheet.

7. 7

   Bake 30 to 40 minutes in moderate oven (350° F.).

8. 8

   Cool.

9. 9

   Split and fill with whipped cream seasoned with Roquefort crumbs and a few drops of onion juice.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 48. The excerpt below is the record exactly as published.

CHEESE CREAM PUFFS 4 cup butter 1% cup grated cheese 4 cup boiling water V4 teaspoon salt ¥% cup flour : 2 eggs

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