Cream Puffs
From The home science cook book, 1902
This quantity will make one dozen large puffs.
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
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 88. The excerpt below is the record exactly as published.
Cream Puffs. Put one cup of water in a small saucepan on the stove with one-fourth cup of butter and one saltspoon of salt. When boiling, quickly stir in one cup of flour and let it cook, stirring constantly till the mass leaves the sides of the pan in a smooth ball of paste. Milk may be used instead of water. When cool, beat in four eggs
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