Frenchdessert
Cream Puffs
From One hundred choice recipes and business directory of Kannapolis, N.C., 1928
Fill with whipped cream or boiled custard.
Presented as published in 1928. 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
Nutrition per serving
1099Calories
17 gProtein
137 gCarbs
55 gFat
Full nutrition (33 nutrients)
Calories1099 kcal
Protein17 g
Carbohydrates137 g
Fiber2.6 g
Sugars0.2 g
Total Fat55 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium2406 mg
Potassium235 mg
Calcium829 mg
Iron24 mg
Magnesium51 mg
Phosphorus1049 mg
Zinc1.1 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)12 mg
Folate265 mcg
Choline6.2 mg
Caffeine0 mg
Water205 g
As published
This recipe was extracted from One hundred choice recipes and business directory of Kannapolis, N.C. (1928) by Woman's Club of Kannapolis (N.C.), page 4. The excerpt below is the record exactly as published.
Cream Puffs 14 eup shortening Ie tsp. salt Ll cup boiling water 2 tsps. Royal baking pow- 3 eges. ler. 1 cup of fiour
Cook this with the app: pantry check, scaling, and the assistant.