Frenchdessert
Cream Puffs
From Superior cook book, 1905
Serves 4
Makes 1 dozen puffs.
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 Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 61. The excerpt below is the record exactly as published.
Cream Puffs. One-half cup of butter (scant), 1 cup of water. Bring to a boil and add 1 cup of Dousman's Best Patent flour. Cook 2 minutes, stirring thoroughly. Remove from fire and beat in 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.