vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Puffs
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Whipped cream may be used.
Presented as published in 1907. 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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 98. The excerpt below is the record exactly as published.
CREAM PUFFS. Mrs. John Stoecks. Two-thirds cup butter, one pint boiling water, one and one-half of flour. Boil butter and water together, stir in the flour while boiling. When cool stir in (one at a time) four eggs. When thoroughly mixed drop on buttered tins and bake in a quick oven thirty min- utes. Custard: — One pint milk, one cup sugar, two eggs, two tablespoons cornstarch
Cook this with the app: pantry check, scaling, and the assistant.