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Cream Puff with Cream Filling
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
Bake for 20 to 30 minutes.
Presented as published in 1902. 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
723Calories
17 gProtein
49 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories723 kcal
Protein17 g
Carbohydrates49 g
Fiber0 g
Sugars0.3 g
Total Fat52 g
Saturated Fat30 g
Monounsaturated Fat15 g
Polyunsaturated Fat3.1 g
Omega-30.2 g
Cholesterol395 mg
Sodium117 mg
Potassium203 mg
Calcium70 mg
Iron4.8 mg
Magnesium28 mg
Phosphorus229 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A488 mcg
Vitamin E2 mg
Vitamin K4 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.3 mg
Folate137 mcg
Choline231 mg
Caffeine0 mg
Water190 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 160. The excerpt below is the record exactly as published.
Oream Pufb with Oream Fillinar Mix half a cup of melted butter in one cup of hot water, set on a stove, and when boiling stir in one cup of flour. Remove f rom the fire and let it cool. Then stir in three eggs
Cook this with the app: pantry check, scaling, and the assistant.