Frenchdessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Puffs
From The Times cook book, no. 2, 1905
Serves 3
Serve filled with custard or cream.
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 162. The excerpt below is the record exactly as published.
CREAM PUFFS. One-half cup of butter, melted in 1 cup of hot water; put in a small tin pan on the stove to boil; while boiling stir in 1 cup flour, take off and let cool. When cold stir in 3 eggs, one at a time, without beating. Drop on butter tins and bake in a hot oven 20 or 30 minutes. Filling: One cup of milk, 1 egg, thicken with flour, or corn starch, flavor with vanilla
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