Cream Puffs
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 4
Presented as published in 1882. 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 Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 111. The excerpt below is the record exactly as published.
CREAM PUFFS. Take 2 whole eggs, with i cup of sugar, half a cup of butter, i cup of sweet milk, 2 tea-spoons. 320 DOMESTIC GUIDE. baking powder, 2]/^ cups flour, flavor with lemon Split the cakes while hot, and fill with cream, two- thirds of a cup of flour, I pint milk, 2 eggs. Heat the milk, mix sugar, eggs and flour together, and add to the milk ; flavor and cook till like cream. CINNAMON CAKE. One cup sour cream, i cup sugar, half cup melted butter, i ^^^, half tea-spoon soda. Mix as for cookies, roll out, and spread ground cinnamon over the top, and then roll up as a roll of jelly cake, slice off with a sharp knife, and bake. Any good cooking recipe will do. JELLY ROLLS. Three eggs, half a cup sugar, i cup flour, i^/^ tea-spoonfuls baking powder, the whites of 4 eggs,. two-thirds cup pulverized sugar, half cup flour, half tea-spoonful baking powder, and a little salt. COCOANUT CAKE. One cup butter beaten to a cream, 3 cups sugar, 3 cups flour, 3 tea-spoonfuls baking powder, half cup sweet milk, the whites of 10 eggs, to be baked in layers like jelly cake. Instead of jelly, make a pastry of the whites of 3 eggs and i pound of pow- dered sugar, I box of desiccated cocoanut soaked in milk, and put between the layers. CITRON CAKE. Four eggs well beaten, i y^ pounds sugar, ^ pound butter, i pint sweet milk, i^ pounds flour, half pound citron. Cut in thin pieces, well floured, baking powder as usual. COOKING DIVISION. 32 1 CREAM CAKE. Two table-spoons butter, 2 tea-cups sugar, 3 eggs, half tea-cup sweet milk, 2 table-spoons cold water, 2 tea-cups flour, 2 tea-spoons baking pow- der. Bake quickly on 3 or 4 round tins. The ** cream" for same is half pint milk, half tea-cup sugar, small piece butter, i egg, i table-spoon corn-starch. Boil until very thick. When nearly cold flavor with vanilla. When the cakes are cool put them together with it. GOLD AND SILVER CAKE. One tea-cup white sugar, half tea-cup butter, whites of 4 eggs, two-thirds tea-cup sweet milk, 2 tea-cups flour, 2 tea-spoons baking powder
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