Cream Puffs

Ingredients

• Melt ^ cup butter
• 1 cup hot water
• 1 cup flour
• stir in 3 eggs

Method

1. 1

   Melt butter in hot water, then add flour and stir until it forms a ball.

2. 2

   Cool, then stir in eggs one at a time.

3. 3

   Drop tablespoonsful on buttered tins and bake until light brown.

4. 4

   Fill with whipped cream or a cream made from milk, egg, sugar, and flour.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 38. The excerpt below is the record exactly as published.

1 cup flour sifted with 1 teasp cream tartar. Dissolve % teasp soda in a little warm water and stir this through the batter thoroughly. Flavor to taste. Drop by teaspoonsful on buttered tins, and bake in a hot oven. — [Miss E. W., N. H. Oatmeal Drops Cream 1 cup butter with 1 cup brown sugar, add 2 eggs, ^ cup sour milk, in which dissolve 1 teasp soda, 2 cups oatmeal and 2 cups flour sifted with I teasp cinnamon. Lastly add 1 cup currants and Vz cup nut meats lightly dredged with flour. Drop by spoonsful on greased tins and bake. — [Mrs. J. L. K., la. Cocoanut Drops To 1 grated cocoanut add Vz to % lb sugar and 2 or 3 eggs. Drop by teaspoonsful on buttered tins, far enough apart so they will not run together, and bake a light brown. — [Mrs. W. H. C, N. C. Sour Cream Cakes (No butter) To 1 well-beaten egg add 1 cup sugar, 1^ cups sour cream in which dissolve 1 teasp soda, 1 tablesp of any preferred fla- voring, and 2 teasp baking powder sifted with flour enough to roll. Cut "^ inch thick. These cakes will rise, and are like small sour-cream sponge cakes.— [Mrs. R. A. G., N. Y. €2 FARM AND HOME COOK BOOK Spice Squares To 1 cup sugar add 4 tablesp melted butter, 2 tablesp molas- ses, 1 egg, 1 cup sour milk, in which dissolve 1 level teasp soda, 2 cups flour sifted with 1 teasp cinnamon and V2 teasp each cloves, nutmeg and allspice. Beat well for about two minutes and then turn into a square tin, having the batter no more than about 1 inch deep. Sprinkle granulated sugar on the top and bake about 40 minutes in moderate oven. When cold cut in squares and put away in stone crock. These cakes are better the day after they are baked. — [J. C. W., Mass. Cream Pnflfs Melt ^ cup butter in 1 cup hot water and when boiling beat in 1 cup flour. Stir until it works up in a ball and does not stick to the pan, then remove from fire and cool, after which stir in 3 eggs

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