Cream Puffs

Ingredients

• One-half cup butter
• one cup hot water
• one cup Melrose flour
• three eggs
• 1 cup milk
• 1 egg
• V2 cup sugar

Method

1. 1

   Melt butter in hot water; put in pan on stove to boil.

2. 2

   While boiling, stir in flour; take off and let cool.

3. 3

   When cold, stir in eggs, one after the other without beating.

4. 4

   Drop on buttered tins and bake in a hot oven twenty to thirty minutes.

5. 5

   Cut off tops and fill with cream filling.

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 36. The excerpt below is the record exactly as published.

CREAM PUFFS One-half cup butter melted in one cup hot water; put in pan on stove to boil. While boiling, stir in one cup Melrose flour; take off and let cool; when cold, stir in three eggs, one ofter the other without beating. Drop on buttered tins and bake in a hot oven twenty to thirty minutes. Cut off tops and fill with cream filling. Filling 1 cup milk 1 egg V2 cup sugar

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