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Cream Puffs
From Magnet users cook book, 1920
Serves 2
Presented as published in 1920. 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 Magnet users cook book (1920) by Petrie Manufacturing Co, page 23. The excerpt below is the record exactly as published.
CREAM PUFFS. One cup boiling water, 1% cups butter. Boil water and butter together, while boiling stir in one cup of dry flour, stir rapidly until ingredients form smooth paste. Take from stove and when lukewarm, stir into the mixture, one at a time, 3 eggs, not beaten
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