Cream Puffs

Ingredients

• one-half cup butter
• one cup boiling water
• one cup flour
• three eggs
• two-thirds pint sweet milk
• four tablespoonfuls sugar
• two tablespoonfuls flour
• one teaspoonful vanilla

Method

1. 1

   Melt butter in boiling water, stir in flour, cool, then mix in eggs one at a time.

2. 2

   Drop onto greased pans and bake.

3. 3

   Fill with custard cream after cooling.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 54. The excerpt below is the record exactly as published.

one-half cup butter, beat one ^%% and add it with one-quarter cup milk. Sift in one teaspoonful baking powder with one cup of flour. Flavor with one-quarter teaspoon- ful lemon or vanilla. Stir in more flour to make a dough stiff enough to handle. Roll out on a floured board until one-quarter inch thick. Bake from ten to fifteen minutes. Lemon Crackers. — Two and one-half cups soft sugar, one cup lard, one pint sweet milk, two eggs, five cents' worth bak- ing ammonia, two cents' worth lemon oil. Dissolve ammonia in the milk, or in a little hot water, make dough as stiff as for pies, and roll ver}^ thin, cut with square cake cut- ter, prick with fork, and bake in hot oven. Cracknells. — To one pint rich milk add two ounces butter and one tablespoonful yeast, make it warm, and mix enough flour to make a light dough. Roll thin and cut in any shape desired, prick well with fork, and bake in slow oven, allowing to rise as they bake. Chocolate Drops. — One- half cake grated chocolate, one pound sugar, four eggs, one lemon, one tablespoonful baking powder, one tablespoonful cinnamon, flour enough to roll, cut out, place on greased pan and bake. Swiss Puffs. — Two eggs, beat light, a pinch of salt in flour enough to make stiff dough, take out small bits, roll very thin and cut in strips, twist and join the ends together. Fry in hot lard, lift with fork, and let drain. Sprinkle with pulverized sugar. Cream Puffs. — Melt one-half cup but- ter in one cup boiling water, stir in one cup flour, take off stove and ])eat thoroughly and let it cool. Stir in three eggs, one at a time without beating, mix thoroughly and drop a heaping teaspoonful in greased pans, two or three inches apart, and bake in a moderate 411 44 THE MODEL COOK BOOK oven twenty-five or thirty minutes, or until done ; if not done they will fall. When cold cut open near the top and fill with cus- tard cream. Cream: — Two-thirds pint sweet milk, four tablespoonfuls sugar, one ^g&> two tablespoonfuls flour, wet in a little milk. Mix all together and boil until it thickens, add one teaspoonful vanilla

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