vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream for the Puffs
From The home cook book, 1905
Serves 2
Fill puffs with cream after cooling.
Presented as published in 1905. 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
761Calories
13 gProtein
68 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories761 kcal
Protein13 g
Carbohydrates68 g
Fiber0.7 g
Sugars51 g
Total Fat49 g
Saturated Fat26 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol400 mg
Sodium265 mg
Potassium239 mg
Calcium153 mg
Iron5.5 mg
Magnesium21 mg
Phosphorus228 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate57 mcg
Choline222 mg
Caffeine0 mg
Water174 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 148. The excerpt below is the record exactly as published.
half a cup of sugar, four tablespoons (or quarter of a cup) of cornstarch, a pinch of salt and wet with the half a cup of milk you reserved. When the milk in the double-boiler boils, stir in the sugar mixture and stir till all is cooked smooth and the cornstarch thickens the milk. Beat to a froth the whites of two eggs, and as you take from the fire stir them in the blanc-mange. Set to become a little cool. In the serving dish put a layer of preserved fruit. Pour the cooled blanc-mange over. Set away to chill, and serve with cream. CREAM PUFFS Melt half a teacup of butter in a teacup of boiling water with a pinch of salt. When thoroughly melted and boiling, pour it gradually over one rounded cup of flour, stirring rapidly until smoothly mixed. When cool add four beaten eggs. Beat smooth till free from lumps. Drop a tablespoon of the batter on buttered tins and bake from thirty to forty minutes in a moderate oven. Put the pufifs close together, so they will not spread out. CREAM FOR THE PUFFS For the cream mix together one teacup of cream and half a teacup of boiling water. When boiling stir in half a 272 THE HOME COOK BOOK teacup of sugar. Beat three eggs into one tablespoon of flour
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.