Cream Puffs
From The Common sense recipe book, 1898
Presented as published in 1898. 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 Common sense recipe book (1898) by Sarah Allen, page 87. The excerpt below is the record exactly as published.
CREAM PUFES. Boil with a large cupful of hot water, half a teacuptul ot butter, stirring in one teacupful of flour during the boiling; set aside to cool and when cold stir in four eggs, one at a time with- out beating; drop on tins quickly and bake in a fairly hot oven, When baked fill it with a cream made by beating together three tablespoonfuls of flour, one egg and half a teacupful or more of sugar, according to taste; stir into half a pint of milk
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