Cream Puffs

Ingredients

• 1 pt. of water
• ½ lb. of butter
• 3 lb. of sifted flour
• 10 eggs
• 1 small teaspoon of soda
• 1 cup of sugar
• 1 qt. of milk
• flavoring

Method

1. 1

   Boil the water, rub the flour with the butter; stir into the water while boiling.

2. 2

   When it thickens like starch remove from the fire.

3. 3

   When cool stir into it the well-beaten eggs and the soda.

4. 4

   Drop the mixture on to the buttered tins with a large spoon.

5. 5

   Bake until a light brown, in a quick oven.

6. 6

   When done, open one side and fill with mock cream made as follows in the above proportions: beat eggs to a froth; stir in the sugar, then flour; stir them into the milk while boiling; stir till it thickens; then remove from the fire and flavor with lemon or vanilla.

7. 7

   It should not be put into the puffs until cold.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 119. The excerpt below is the record exactly as published.

Cream Puffs—lIngredients—1 pt. of water, % Ib, of butter, 3 lb. of sifted flour, Io eggs, I small teaspoon of soda, mock cream, /. cup of sugar, 4 eggs, I cup of flour, 1 qt. of milk flavoring. Boil the water, rub the flour with the butter; stir into the | water while boiling. When it thickens like siarch remove from the fire. When cool stir into it the well-beaten eggs and the — soda. Drop the mixture on to the buttered tins with a large spoon. Bake until a light brown, ina quick oven. When done, — open one side and fill with mock cream made as follows in the above proportions: beat eggs.to a froth ; stir in the sugar, then flour ; stir them into the milk while boiling ; stirtillit thickens; _ then remove from the fire and flavor with lemon or vanilla. It should not be put into the puffs until cold. 731. Orange Puffs —Ingredients—Rind and juice of 4 oranges, 2 lbs. of sifted sugar, butter. Grate the rind of the oranges, add the sugar, pound together and make into a stiff paste with the butter and juice of the fruit; roll it, cut into shapes and bake in acool oven. Serve piled up on a dish with sifted sugar over. 732. Graham Puffs—lInegredients—To 1 qt. of Graham flour, add 4% pt. fine white flour, and enough milk or water, a little warm, to make a thick batter ; no salt or baking powder. Have your oven hotter than for biscuit, and your gem pans standing in the oven till you getready. Beat batter thoroughly, grease your pans, and drop in while the irons are smoking hot. Bake quickly a nice brown. 733. Lemon Puffs—Ineredients—1 lb, of double refined sugar, juice and rinds of 2 lemons, white of I egg, 3 whole eggs. Bruise the sugar, and sift through a fine sieve, put it into a bowl] with the juice of the lemons and mix well together. Beat the white of egg to a very stiff froth, put it into your bowl, add the remaining eggs, with the rinds of the lemons grated. Mix well up and throw sugar on your papers, drop on the puffs in small drops and in a moderately heated oven. 734. Chocolate Puffs—Ingredients—% a Ib. of double refined surgar, I oz. of chocolate, white of an egg. Beat and sift the sugar,.scrape into it, very finely, the choco- late and mix well together. Beat the white of the egg toa stiff froth and strew in the chocolate and sugar, beat till as stiff as paste. Then sugar the paper, drop them in very small quantities and bake in a slow oven. 735. Lemon Cheesecakes—lIngredients—Boil the peel of 2° large lemons, pound well in a mortar, with a & of a pound of loaf — sugar, the yolks of 6 eggs, % a lb. of fresh butter, and some cuss AW beaten fine. PASTRY AND PUDDINGS. 209 _ Mix all together, lay a puff paste on the pattypans, fill them half full, and bake them. Orange cheesecakes are done the same way ; but the peel must be boiled in two or three waters, to take off its bitter taste before it is put in. 736. Curd Cheesecakes—Ingredients—2 qts. of milk, 1% Ib. of butter, salt, sugar, 3 rolled biscuits, a little spice and cloves, 8 eggs (using only 4 whites), 2 spoonfuls of orange flower water, 4 lb. of currants. Turn the milk; then dry the curd by pouring it through a sieve; put itin the pan and rub in the butter, add the salt, sugar, biscuits, spice, cloves and eggs, well beaten up in the orange flower water; wash all well together through a coarse sieve, adding the currants. 737. Maids of Honour—Ingredients—Puff paste, 1 Ib. of sugar (white), yolks of 12 eggs

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