Corn Starch Cream Puffs
From Cooking for profit, 1886
Serves 7
This makes 20 to 25 puffs.
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
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 93. The excerpt below is the record exactly as published.
Corn Starch cream Puffs. Lightest thinest shells and in other re- spects the finest. 1 cup milk — I pint. ■J cup butter — 3 ounces. i heaping tablespoons starch — four ounces. 5 eggs. Boil half the milk with the butter in it. Mix the starch free from lumps with the other half. Pour both together and let cook to a smooth paste. Add the eggs one at a time after removing it from the fire — and beat thoroughly. Drop spoonfuls size of guinea eggs on baking pans very slightly greased and bake in a moderate oven about 20 min- utes. This makes 20 to 25. Fill with the following: 291— Corn Starch Pastry Cream. 1 cup water or mlk — J pint. 3 tablespoons sugar — 3 ounces. 1 heaping tablespoon starch
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