Cream Puffs
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
For the filling: 1 cup milk, 0.5 cup sugar, 1 tablespoon corn starch, 2 eggs, little salt. Put the milk in a double boiler, wet the corn starch in a little cold milk; when the milk is hot, after beating all the ingredients well together, cook until like a custard; flavor with vanilla. When both this and the puffs are cool, open one side of the puffs and fill with cream. This makes one dozen.
Presented as published in 1895. 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 The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 63. The excerpt below is the record exactly as published.
Cream Puffs. I cup hot water }i cup butter I cup sifted flour 3 unbeaten eggs
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