Frenchdessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Puffs
From The new home cook book, 1896
Serves 6
These are favorites in bake shops.
Presented as published in 1896. 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 new home cook book (1896), page 86. The excerpt below is the record exactly as published.
CREAM PUFFS. Mrs. Watson Thatcher. One and one-half cups of flou two-thirds of a cup of butter, one-half pint of boiling water; boil butter and water together, and stir in the flour while boiling; let it cool, and add five well-beaten eggs; drop on tins, and bake thirty minutes in a quick oven. Fill them with the following: One pint of milk, one cup of sugar, two- thirds of a cup of flour, two eggs
Cook this with the app: pantry check, scaling, and the assistant.