Cream Puffs

Ingredients

• a large cup of hot water
• a teaspoon of butter
• 1 cup of flour
• 4 eggs
• 3 tablespoons flour
• 1 egg
• 4 a teaspoon or more of sugar
• a pint of milk

Method

1. 1

   Boil water and butter, stir in flour, cool, then add eggs one at a time.

2. 2

   Drop on tins and bake in a hot oven for 20 minutes.

3. 3

   Fill with cream made by heating flour, egg, and sugar in milk.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 49. The excerpt below is the record exactly as published.

CREAM PUFFS.—Boil with a large cup of hot water 4 a teaspoon of butter, stirring in 1 cup of flour during the boiling. Set aside to cool, and when cold stir in 4 eggs, one at a time without beating, drop on tins quickly and bake in a fairly hot oven for 20 minutes without opening the door. Bake $ hour in all. When baked fill with a cream made by heating together 3 tablespoons flour, 1 egg and 4 a teaspoon or more of sugar, according to taste. Stir into $a pint of milk

Cook this with the app: pantry check, scaling, and the assistant.