Cream Puffs

Ingredients

• 1 cup water
• 1 cup white flour
• 4 tablespoons vegetable butter
• 4 eggs
• A few grains of salt

Method

1. 1

   Add the salt and butter to the water, and bring to a boil.

2. 2

   Add the flour all at once, stir rapidly, and cook until the mixture shrinks away from the sides of the pan; then remove, and let cool partly.

3. 3

   Add the unbeaten eggs, one at a time, mixing each in thoroughly until smooth and thick.

4. 4

   Brush off from a tablespoon onto an oiled and slightly floured baking pan, and bake in a rather slow oven until firm and light brown.

Nutrition per serving

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 115. The excerpt below is the record exactly as published.

CREAM PUFFS (9 Portions) I cup water i cup white flour 4 tablespoons vegetable butter 4 eggs A few grains of salt Add the salt and the butter to the water, and bring to a boil. Add the flour all at once, stir rapidly, and cook until the mixture shrinks away from the sides of the pan; then remove, and let cool partly. Add the unbeaten eggs, one at a time, mixing each in thoroughly with a wooden spoon until smooth and thick. Brush off from a tablespoon onto an oiled and slightly floured baking pan, leaving plenty of space between, and bake in a rather slow oven, with the heat from below at first, until the crust is firm and a light brown color. Let cool, split open in the side, and fill with whipped cream, or with the following cream filling. Cream Filling 1 cup hot milk i egg 3 tablespoons flour l/2 teaspoon vanilla flavor 2 tablespoons honey or sugar A few grains of salt Mix enough cold milk into the flour to make a perfectly smooth paste, stir gradually into the hot milk, and let cook for 15 minutes. Beat the egg, the sugar, and the salt together slightly; then pour in gradually the hot cream, stirring constantly. Return to the fire, and stir until it thickens, but do not boil. Remove, add the vanilla, and let cool. 2QO <USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) VEGETABLE GELATIN (Agar) Vegetable gelatin, or agar-agar, is a gelatinous substance pre- pared from seaweed in Japan and India. It is used in the East to thicken soup, etc. While it contains no nutritive matter, it serves as a vehicle for holding food together, as in fruit desserts, jellied entrees, etc. Its vegetable origin guarantees freedom from unwholesome and diseased products, and there is nothing about it to suggest "hoofs and horns." AGAR JELLY Put y2 ounce vegetable gelatin (agar) to soak in warm water for 30 minutes. Drain, and add 2 cups boiling water. Let boil gently for about 10 minutes, or until clear. Strain through a fine strainer or cheesecloth, and keep hot until ready for use. The jelly should measure 2 cups. ORANGE JELLY I cup orange juice J4 cup water

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