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Cream Puff Paste

Name: Cream Puff Paste
Yield: 11 servings
Ingredients: One quart of water; one pound of lard; one pound eight ounces of flour; twenty-six to thirty eggs; a pinch of powdered ammonia (about one-eighth ounce); with a pinch of salt

From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907

Serves 11

Adjust egg quantity based on flour strength.

Presented as published in 1907. 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

786Calories

22 gProtein

53 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories786 kcal

Protein22 g

Carbohydrates53 g

Fiber0 g

Sugars0.4 g

Total Fat53 g

Saturated Fat20 g

Monounsaturated Fat23 g

Polyunsaturated Fat6.9 g

Omega-30 g

Cholesterol479 mg

Sodium1054 mg

Potassium255 mg

Calcium82 mg

Iron5.8 mg

Magnesium33 mg

Phosphorus306 mg

Zinc2.1 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D3.4 mcg

Vitamin C0 mg

Vitamin A189 mcg

Vitamin E1.5 mg

Vitamin K0.4 mcg

Vitamin B60.2 mg

Vitamin B121.1 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.8 mg

Niacin (B3)4.6 mg

Folate163 mcg

Choline368 mg

Caffeine0 mg

Water183 g

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 15. The excerpt below is the record exactly as published.

CREAM PUFF PASTE. One quart of water, one pound of lard, one pound eight ounces of flour, twenty-six to thirty eggs, a pinch of powdered ammonia (about one- eighth ounce). Put the lard and water together, with a pinch of salt

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