Cream Buns
From McDougall's cookery book, 1950
Regulo Mark 7. 420° Fahr. Middle shelf.
Presented as published in 1950. 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 McDougall's cookery book (1950) by McDougall's Ltd, page 17. The excerpt below is the record exactly as published.
CREAM BUNS Choux Pastry (omitting the sugar). Make half the quantity quoted above in a small saucepan. Mock Cream (see page 44). Icing Sugar
Cook this with the app: pantry check, scaling, and the assistant.