Cream Puffs

Ingredients

• 1 large cup hot water.
• 1 cup flour.
• 1/4 cup butter.
• 4 eggs.
• 3 tablespoons flour.
• 1/2 cup, or more, sugar.
• 1 egg.
• pint boiling milk.

Method

1. 1

   Boil water and butter, stirring in flour during boiling.

2. 2

   Set aside, cool, then stir in eggs one at a time without beating.

3. 3

   Drop on tins and bake in a fairly hot oven.

4. 4

   Fill with whipped cream or a filling made by beating flour, sugar, and egg into boiling milk.

As published

This recipe was extracted from The Edwardsville cook book (1906), page 26. The excerpt below is the record exactly as published.

CREAM PUFFS. Mrs. A. L. Brown. Mrs. Travous. 1 large cup hot water. ^ ” 1 cup flour. 14 cup butter. ' . ■ 4 eggs. Boil water and butter, stirring in the flour during the boiling. Set aside and when cool stir in 4 eggs, one at a time without beating; drop on tins quickly and bake in fairly hot oven. When baked, fill with whipped cream or a filling made by beat- ing together- . . 3 tablespoons flour. ing to taste. ' V2 cup, or more, sugar, accord- 1 egg. and stir in4o pint boiling milk.

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