Frenchdessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Puffs
From The Toronto Cook Book, 1915
Serves 2
Do not open the oven door until almost done.
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 51. The excerpt below is the record exactly as published.
Cream Puffs Allow one cup of water and half a cup of butter to come to a boil together; then stir in a cup of flour and remove the mixture from the stove; set aside to cool and when cold stir in three eggs
Cook this with the app: pantry check, scaling, and the assistant.