Frenchdessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Puffs
From The household (of the Detroit free press), 1886
Serves 6
To fill them, open the puff with a sharp knife and fill in one tablespoonful of custard or whipped cream.
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 360. The excerpt below is the record exactly as published.
CREAM PUFFS One-half pint cold water, in which rub smooth six ounces of flour ; put it into a spider with four ounces of butter and stir it continually over a fire, not too hot, till it is thoroughly cooked. It will resemble a lump of putty and cleave off the spider like a pancake. Cool this lump and add four eggs ; beat well and then drop on a buttered tin in neat, com- pact little "dabs," far enough apart not to touch when they rise. Have the oven about as hot as for cookies, and in turning them lift up the tin. If you shove them before they are set you will have pancakes. They should be hollow balls. Bake them long enough so they will not fall when removed and cool them on brown paper as quickly as possible, so they will not sweat. To Fill Them — take one-half pint milk, two beaten eggs, one-fourth cup flour or corn starch wet smoothly, one cup sugar
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