vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Choux with Caramel
From The encyclopædia of practical cookery, 1890
Serves 6
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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 341. The excerpt below is the record exactly as published.
Choux with Caramel.— Put lib. of butter in a saucepan j with 1 pint of water and 1 saltspoonful of salt, place it over the fire until boiling, then move it to the side, where it may just simmer, and stir in gradually sufficient flour to make a thick, smooth paste. Put the saucepan over the fire, | stir three or four minutes longer, then take it off and let the paste cool. Flavour the paste with rose-water, or any other I flavouring preferred, then mix in slowly five well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.