Cream Puffs

Ingredients

• Take a large tablespoon of butter
• 1 cupful of water
• 1 cupful of sifted flour
• 3 eggs

Method

1. 1

   Put on to boil, then dump into this 1 cupful of sifted flour, stir well until it loosens from the sides, then take from fire, let cool off some, stir in 3 eggs, one after the other, add 1 teaspoon of salt, beat very thoroughly, then let it rest awhile in a cool place, the ice box is best in summer.

2. 2

   Then drop in small spoonfuls in pans and bake very thoroughly, or they will fall.

3. 3

   When cold cut open, and fill with whipped cream or custard.

Nutrition per serving

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 33. The excerpt below is the record exactly as published.

Cream Puffs. y2 cup butter; 1 cup flour; 1 cup water; 3 eggs; Let butter and water come to a boil; while boiling stir in the flour; stir until a smooth paste. When cool work in the eggs. Drop on buttered tins and bake in a hot oven about 30 minutes. FILLING: 1 cup milk, 1 egg, y2 cup sugar; thick- en with corn starch, flavor with vanilla. MRS. M. PUHL. — 98 — Brown Cookies. 4 eggs; 1 cup butter; 3 cups brown sugar; 2 cups raisins; 2 cups currants; 1 cup pecans; 6 cups of flour; 4 tablespoons sweet milk, in which dissolve 2 small tea- spoons soda. Flavor to suit your own taste. MRS. ALFRED LEHNE. Cream Puffs. Take a large tablespoon of butter and 1 cupful of water, and put on to boil, then dump into this 1 cupful of sifted flour

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