vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Puffs
From Dora's cook book, 1888
Serves 6
Presented as published in 1888. 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 Dora's cook book (1888) by Dora E. Fairfield, page 59. The excerpt below is the record exactly as published.
CREAM PUFES. Five eggs, whites and yolks beaten separately, one and a-half cups each of sugar and sifted flour, two teaspoons baking powder in the flour; bake in teacups, filling about half full. The cream is prepared by placing a small tin pail containing a pint of sweet milk in a kettle of boiling ~ ‘ - a " ‘ + a 2 SG me i 2 aN sel fan ~ ie ny ! iva es 196 -- DORA'S COOK. BOOK. water ; beat the whites and yolks of two eggs separately ; stir in milk while boiling, a half cup sugar, a large table- spoon corn-starch dissolved in a little sweet milk, then the beaten yolks, and a piece of butter the’size of an egg
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