Frenchdessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Puffs
From The New century cook book, 1899
Serves 4
Presented as published in 1899. 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 New century cook book (1899), page 120. The excerpt below is the record exactly as published.
Cream Puffs. One cup hot water, one-half cup butter, boiled together, while boiling stir in one cup sifted flour, take from stove and beat to a smooth paste, when cool, stir in three eggs, not beaten, and beat five minutes, drop a tablespoonful in each buttered gem-pan, and bake in quick oven twenty-five minutes, being careful not to open door oftener than necessary, when cold, open with a sharp knife and fill with whipped cream, or a cream made of one cup milk, one-half cup sugar, three tablespoons Hour, one egg, one teaspoon vanilla
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